Sticky Sesame Chicken With Sweet And Sour Glazed Eggplant - cooking recipe

Ingredients

2 tbsp sesame seeds
1 tsp grated fresh ginger
1 clove garlic, crushed
1/4 cup hoisin sauce
1 tbsp honey
1 tsp Chinese five spice
1 None whole chicken (about 3 lbs)
4 None baby eggplant, thickly sliced
1 tbsp vegetable oil
1/4 cup malt or cider vinegar
1 tbsp sugar
2 None green onions, thinly sliced diagonally

Preparation

Place the sesame seeds, ginger, garlic, hoisin sauce, honey and Chinese five spice in a large plastic bag. Place the chicken in the bag and massage the marinade all over the chicken. Close the bag tightly around the chicken and refrigerate for at least 2 hours or overnight to marinate.
Preheat the oven to 350\u00b0F.
Place eggplant in large baking pan; drizzle with the oil and toss to coat eggplant. Move the eggplant to the sides and place the chicken in the center, breast-side down. Reserve any remaining marinade for basting.
Roast for 45 mins. Turn the chicken, breast-side up, and eggplant. Baste the chicken with the reserved marinade and pan juices. Roast for 45 mins, basting once during cooking. If over-browning, cover pan loosely with foil.
Transfer the chicken and eggplant to separate dishes. Cover chicken with foil and let rest in a warm place for 10 mins.
Pour the pan juices from the pan into a small bowl. Skim the fat from the surface of the pan juices. Return the pan juices to the baking pan with the vinegar and sugar; stir until the sugar dissolves. Bring to a boil. Add eggplant and cook, stirring, for 1-2 mins or until the eggplant is well coated. Serve chicken with eggplant. Sprinkle with green onions.