INGREDIENTS
5
Asian eggplants, about 2 pounds
3
Garlic cloves
1
1-inch piece Ginger, fresh
2
Green onions
1
Red chile, fresh
1
Thai holy basil and fresh cilantro, leaves
1/2 cup
Chicken broth
3 tbsp
Soy sauce
1 tbsp
Brown sugar, light
1 tbsp
Cornstarch
1
Kosher salt and freshly ground black pepper
1 tbsp
Sesame seeds, toasted
3 tbsp
Peanut oil
1 tbsp
Rice vinegar
1 tbsp
Sesame oil, dark