1. Cut eggplants in half lengthwise, then into 1 inch wedges crosswise. Season with salt and pepper. 2. Stir-fry eggplant in batches until seared and sticky, about 3 minutes per batch. Add more oil as needed. 3. Remove eggplant from pan. 4. Stir-fry green onions, ginger, garlic, and chile for 1 minute. 5. Add chicken broth to the pan. 6. In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch. 7. Add mixture to the pan and cook for another minute. 8. Add eggplant to the pan and toss until the sauce is absorbed. 9. Serve over rice. Garnish with sesame seeds and cilantro leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
