Szechwan Eggplant (adapted by Randi from The Gluten Free and Vegetarian Kitchen)
1 large eggplant, cut into cubes
1 package of shitake mushrooms
1 bundle of green onions, chopped
2 cloves of garlic, minced
Toasted sesame oil
Sambal (garlic/chili paste)
Tamari sauce (if gluten is not a factor, soy sauce will do)
Sriracha (this is for heat, so use to your preference)
10-12 Thai Basil Leaves, chopped
A good chunk of fresh ginger, minced
Pickled Ginger (optional, as a garnish)
Course Celtic Sea Salt (any sea salt will work)
Miso Paste (any type will do, this is worth keeping in the fridge)
First make your rice noodles according to the package, then rinse in cold water. Put them in a bowl and throw in a little bit of tamari, salt, and sesame oil. Mix to coat then set aside.
Coat a pan with half sesame oil, half peanut oil and teaspoon of chili paste. Heat pan on high until it is at a sizzling temperature (think Wok).
Throw in garlic, ginger, and onion to flavor the oils. Throw in eggplant, mushrooms and Thai basil leaves. Give everything a good stir. Add Tamari as needed to keep pan from burning (a few splashes should do).