Seared Eggplant with Spicy Glazed Peanuts Recipe - Los Angeles Times

Ingredients

• 3 tablespoons vegetable oil
• 4 Chinese eggplant (1 1/2 to 1 3/4 pounds), trimmed, quartered lengthwise, then cut into 3-inch pieces
• Kosher salt and freshly ground black pepper
• 2 teaspoons toasted sesame oil
• 6 scallions, thinly sliced (dark green and lighter green with white parts separated)
• 1 tablespoon minced ginger
• 1/2 cup salted, roasted peanuts, roughly chopped
• 4 teaspoons soy sauce
• 1/2 teaspoon honey or light brown sugar
• 1/4 teaspoon crushed red chile flakes
• Roughly chopped cilantro, to garnish
• Cooked rice for serving