Halal Eggplant and Cashew Stir Fry (Asian Inspired)

• 2 eggplants, cut into chunks
• ¾ cup roasted cashews
• 1 red bell pepper, 4 scallions
• 3 garlic cloves, 1-inch ginger
• Sauce: 3 tbsp soy sauce or tamari, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, cornstarch slurry
• Sesame seeds and chili flakes

1. 1Stir-fry eggplant in oil until golden (6-8 minutes). Remove and set aside.
2. 2Stir-fry garlic, ginger, and pepper. Return eggplant, add sauce and cashews; cook until glossy.
3. 3Garnish with scallions and sesame seeds. Serve over rice.

Nutrition values are estimates.