Eggplant and Chard Stir Fry

Adapted from Tasty Kitchen

INGREDIENTS: 

• 1 Tablespoon sesame oil
• juice from 1 lime
• 2 Tablespoons soy sauce
• 2 teaspoons cornstarch

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• 1 Tablespoon sesame oil
• 1 Tablespoon avocado oil
• 2 Tablespoons minced garlic
• 1 Tablespoon grated ginger

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• 1 large eggplant, peeled and cubed into 1/2 inch cubes
• 1 large bunch Swiss chard, separated stems diced and leaves sliced

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• Cooked basmati rice

METHOD: 

• Whisk first 4 ingredients and set aside
• Heat oils in large pot, add garlic and ginger and cook 30 seconds
• Add eggplant and chard stems and cook until eggplant is becoming tenter
• Add Swiss chard leaves and heat, covered, stirring often, until leaves are wilted
• Stir in soy sauce mixture, lower heat and stir until sauce thickens
• Serve over cooked rice