Moon Child Asian Eggplant

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * ½ bunch fresh cilantro, stems trimmed
 * 5 tablespoons canned low-salt chicken-free or vegetable broth
 * 2 green onions, chopped
 * 2 large garlic cloves
 * 1 small jalapeño chile, chopped
 * 1 tablespoon minced peeled fresh ginger
 * 4 tablespoons peanut oil
 * 1 x 1¼-pound eggplant, cut lengthwise into ¾-inch-wide slices and slices cut crosswise into ¾-inch-wide-strips
 * 1 tablespoon soy sauce

Directions

 * 1) Combine cilantro, 1 tablespoon broth, green onions, garlic, chile and ginger in processor and puree until paste forms.
 * 2) Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot.
 * 3) Add half of eggplant.
 * 4) Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes.
 * 5) Transfer to paper towels.
 * 6) Repeat with remaining 2 tablespoons oil and remaining eggplant.
 * 7) Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes.
 * 8) Return eggplant to skillet and add remaining 4 tablespoons broth.
 * 9) Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes.
 * 10) Season with salt and pepper.