1 T vegetable oil
1 T sesame oil
1 lg eggplants (about 1 ½ lb), peeled, ¾” strips
1 c onion, medium diced
2 t fresh garlic, minced
2 t fresh ginger, minced or grated
2 t asian garlic chili sauce
2 T fresh lime juice
green onion & fresh cilantro (garnish)
1. Preheat the oven to 375°F
2. Combine vegetable & sesame oils. Toss 4 t with cut eggplant & onion, roast on baking sheet until tender, 10-15 min.
3. Sauté garlic & ginger in remaining 2 t oil. Add chili sauce, lime juice & roasted vegetables, season with s&p.
4. Serve hot with green onion & fresh cilantro garnish.