Asian Eggplant 

 (1 vote)
1/2 bunch fresh cilantro, stems trimmed
5 tablespoons broth or water
2 green onions, chopped
2 large garlic cloves
1 small jalapeņo chili, chopped
1 tablespoon minced peeled fresh ginger
4 tablespoon peanut oil
1-1/4 pounds eggplant, cut lengthwise into -3/4-inch-wide slices and slices cut crosswise into 3/4-inch-wide-strips
1 tablespoon soy sauce

Combine cilantro, 1 tablespoon broth, green onions, 
garlic, chili and ginger in processor and 
puree until paste forms.

Heat 2 tablespoons oil in heavy large nonstick 
skillet over high heat until very hot. 
Add half of eggplant. Cover skillet and 
cook until eggplant is tender and 
beginning to brown, turning once, about 5 
minutes. Transfer to paper towels. Repeat 
with remaining 2 tablespoons oil and 
remaining eggplant. Add cilantro paste 
and soy sauce to skillet and stir over 
medium-high heat 2 minutes.

From Aubergines.org at http://www.aubergines.org