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Spicy Eggplant With Black Vinegar Sauce

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dairy free nut free vegetarian chinese japanese


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3 Tbs. Chinese black vinegar

1 Tbs. sugar

1 Tbs. low-sodium soy sauce or tamari

2 Tbs. vegetable or peanut oil

2 Tbs. minced fresh ginger

1 tsp. sambal oelek, or more to taste

2 cloves garlic, minced (2 tsp.)

1 medium onion, thinly sliced (1 cup)

1 lb. Japanese eggplant, halved and cut into 1/2-inch-thick pieces

1/4 cup chopped cilantro

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