Kung Pao Eggplant - The Foodie Dietitian | Kara Lydon

Ingredients

• 3 medium eggplants
• 2 tablespoons vegetable oil
• 1/4 cup chopped garlic
• 1/4 cup chopped ginger
• 1/2 cup sliced scallions
• 1/2 cup roasted peanuts, roughly chopped
• 1 tablespoon Sichuan peppercorns (optional)
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons dark sesame oil
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and freshly ground black pepper, to taste