Sweet and Spicy Asian­ Style Eggplant

INGREDIENTS:

1 tablespoon grape seed oil

1 tablespoon sesame oil

1 medium onion, julienned

3 long eggplants (about 2 lb. total), quartered and cut into 3 inch spears

1 tablespoon ginger, minced

3 large garlic cloves, minced

½ teaspoon ground sichuan pepper

1 cup stock, divided

2 tablespoons soy sauce (or coco aminos for paleo)

1 tablespoon garlic chili sauce

1 tablespon chinkiang vinegar (or sub rice vinegar or red wine vinegar)

1 teaspoon honey (or maple syrup for vegan)

1 teaspoon corn starch (or tapioca starch for paleo)

Chopped cilantro and toasted sesame seeds, for garnish

INSTRUCTIONS:

Heat the grape seed oil and sesame oil in a large frying pan or wok over medium high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour ¾ cup of the stock over top and cover the pan. Let the eggplant braise for 10 minutes, stiring a couple of times.

In a small bowl mix together the remaining ¼ cup of water with the soy sauce or coco aminos, garlic chili sauce, chinkiang vinegar, honey and corn or tapioca starch.

Once the eggplant is soft pour the mixture in the small bowl over top and mix together well. Let the sauce cook and thicken for 1 minute.

Remove the eggplant from the heat, sprinkle with chopped cilantro and sesame seeds and serve immediately.

Source: The Endless Meal

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