Szechwan Eggplant Stir-Fry Recipe | Tyler Florence | Food Network

Ingredients

• 5 Asian eggplants, about 2 pounds
• 3 tablespoons peanut oil
• 1 tablespoon dark sesame oil
• Kosher salt and freshly ground black pepper
• 2 green onions, white and green parts, sliced on a diagonal
• 1-inch piece fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 1 fresh red chile, sliced
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame seeds, for garnish
• Thai holy basil and fresh cilantro leaves, for garnish