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
