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Sweet and Spicy Asian-Style Eggplant

Kristen Stevens
  • minutes
  • Serves 4

INGREDIENTS

3

Garlic cloves, large

1 tbsp

Ginger

3

Long eggplants

1

Onion, medium

1 cup

Stock

1 tbsp

Garlic chili sauce

1 tsp

Honey

2 tbsp

Soy sauce

1

Cilantro and toasted sesame seeds

1 tsp

Corn starch

1/2 tsp

Sichuan pepper, ground

1 tbsp

Chinkiang vinegar

1 tbsp

Grape seed oil

1 tbsp

Sesame oil