Sweet and Spicy Asian Eggplant

Sweet and Spicy Asian Eggplant

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 tablespoon 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

View the full recipe at The Endless Meal →