Schezwan Baby Eggplant

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You can use any kind of eggplant, but aren’t the little babies just the cutest ever?!?!?!?

Ingredients:

30 baby eggplants, about 2 pounds

3 tablespoons coconut oil, melted

1 tablespoon dark sesame oil

Kosher salt and freshly ground black pepper

2 green onions, white and green parts, sliced on a diagonal

1-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

1 fresh red chile, sliced (optional)

1/2 cup chicken broth (or veggie broth)

3 tablespoons coconut aminos

1 tablespoon rice vinegar

1 tablespoon coconut sugar

1 tablespoon arrowroot

Fresh cilantro leaves, for garnish

Directions:

Cut the eggplants in half lengthwise. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the coconut aminos, vinegar, sugar, and arrowroot until the sugar and cornstarch are dissolved. Pour the sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with cilantro and serve.