INGREDIENTS
5
– slender eggplants (Italian or Asian)
4
– garlic cloves, minced
2
– green onions (white and green parts) sliced thinly
1 tbsp
– chile paste
1 tsp
– ginger, minced
3 tbsp
– vegetable oil
1/2 cup
– Vegetable or chicken stock
3 tbsp
– Soy sauce
1 tbsp
– Rice wine vinegar
1 tbsp
– Light brown sugar, packed (or 1 TB of Turbinado sugar)
1 tbsp
– Cornstarch
1 tbsp
– Toasted sesame oil
Cilantro leaves, for garnish