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Spicy Peanut Eggplant

kept byXByron

3 or 4 long skinny eggplants (Japanese or Italian), sliced to 3" long pieces
2 tablespoons natural peanut butter
1 tablespoon Bragg's amino acids
4 teaspoons white vinegar
1 tablespoon sake
1 or 2 teaspoons toasted sesame oil
2 teaspoons natural cane sugar
1 teaspoon finely chopped ginger
2-4 tablespoons water
1/2 teaspoon hot garlic chili sauce
sesame seeds, to taste
fresh cilantro or parsley, for garnish



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