Moon Child Asian Eggplant

== Description ==
Always check the ingredients to make sure the product is vegan.
== Ingredients ==
* ½ bunch fresh cilantro, stems trimmed
* 5 tablespoons canned low-salt chicken-free or vegetable broth
* 2 green onions, chopped
* 2 large garlic cloves
* 1 small jalapeño chile, chopped
* 1 tablespoon minced peeled fresh ginger
* 4 tablespoons peanut oil
* 1 x 1¼-pound eggplant, cut lengthwise into ¾-inch-wide slices and slices cut crosswise into ¾-inch-wide-strips
* 1 tablespoon soy sauce
== Directions ==
# Combine cilantro, 1 tablespoon broth, green onions, garlic, chile and ginger in processor and puree until paste forms.
# Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot.
# Add half of eggplant.
# Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes.
# Transfer to paper towels.
# Repeat with remaining 2 tablespoons oil and remaining eggplant.
# Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes.
# Return eggplant to skillet and add remaining 4 tablespoons broth.
# Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes.
# Season with salt and pepper. 
Category:Jalapeno pepper Recipes
Category:Eggplant Recipes
Category:Vegan Recipes
Category:Cilantro Recipes
Category:Garlic Recipes
Category:Green onion Recipes
Category:Ginger Recipes
Category:Vegetable stock and broth Recipes