Szechwan Eggplant

Recipe from Foodnetwork.com

Ingredients
- 5 Asian eggplants, about 2 pounds
- 3 tablespoons Peanut Oil
- 1 tablespoon Sesame Oil
- Kosher salt and Freshly Ground Black Pepper
- 2 Green Onions, sliced
- 1-inch piece Ginger, minced
- 3 cloves Garlic, minced
- 1 fresh Red Chile, sliced
- 1/2 cup Vegetable Broth
- 3 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar
- 1 tablespoon Corn Starch
- 1 tablespoon Sesame Seeds, toasted
- Basil and Cilantro leaves, for garnish

Directions:

- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges
- Heat a wok or large skillet over medium-high heat and add the oils to coat the pan. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes (or more depending on desired doneness).
- 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.
- Add the broth.
- In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy 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 sesame seeds, basil, cilantro and serve.