Heat oven to 400° F. Line two baking sheets with parchment.
Slice eggplant into ½” rounds and place in a single layer on the baking trays. Bake for about 25-30 minutes, flipping the slices over halfway through. They should be soft and lightly browned when they are done.
Cut the spring onions on the diagonal and set aside.
For the Sauce: Dissolve cornstarch in 2 tsp water in a medium bowl to create cornstarch slurry, then add the remaining sauce ingredients and 2 tbsp water. Mix well and adjust the level of spiciness to your taste.
Once out of the oven, cut eggplant slices into bite-sized chunks.
Heat up a large pan on medium heat, add a small amount of oil, half the green onion slices. Stir fry them for a few seconds until softened and lightly charred.
Stir the sauce before adding it to the hot pan. Allow it to heat up for a few seconds to thicken.
Stir in eggplant chunks and stir well until heated through.
Serve with jasmine rice in a bowl, topped with the saucy eggplant. Garnish with green onions, fresh parsley or coriander and chopped toasted peanuts. Recipe inspired by LazyCatKitchen
