Vietnamese Eggplant with Cashews, Sesame, and Chile Recipe

Ingredients

• 1¼ to 1½ lb. Italian/globe eggplant (1 large or 2 medium)
• 2 tablespoons low-sodium vegetable broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon pure maple syrup
• 3 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• ½ of a fresh long medium-hot red chile, finely chopped (see tip, recipe intro)
• ¼ teaspoon freshly ground black pepper
• 1 scallion, thinly sliced
• 1½ tablespoons coarsely chopped roasted cashews
• 1 tablespoon coarsely chopped fresh cilantro
• 1 tablespoon coarsely chopped fresh mint
• 2 teaspoons sesame seeds, toasted