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1 Chili pepper, seeds removed and chopped
1 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce or Coconut Aminos
1 tsp Corn or Tapioca Starch
1 tsp Honey
1 tsp Sesame Seeds
1 tsp minced Ginger
2 Asian Eggplants
2 Scallions, chopped (more for garnish)
2 tsp Garlic, minced
3 Tbsp Sesame Oil
½ cup Vegetable Stock
Cut eggplant in half, then quarter lengthwise.
Heat sesame oil in a large frying pan or wok over medium-high heat. Add the scallions and sauté for 2 minutes. Add the eggplant, ginger, garlic and chili pepper and continue to sauté for 7 minutes, stirring constantly.
Add stock to pan; cover and let it simmer for about 10 minutes or until most of the stock is gone.
In a small bowl, mix together the soy sauce or coconut aminos, vinegar, honey and corn or tapioca starch. Pour mixture over eggplant and cook for one minute, until it thickens.
Remove the eggplant from the heat, sprinkle with chopped scallion and sesame seeds; and serve immediately.
