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In the oven, place a rack up high about 10 inches from the heat. Preheat on broil. Place the eggplants in a single layer on a baking sheet and brush with one tablespoon of the safflower oil. Sprinkle with Kosher salt and turn the eggplant cut side down. Broil for 12 -14 minutes, turning the eggplant over halfway through. The eggplant should be lightly charred. Remove from the oven and let sit.
Meanwhile, in a large bowl whisk together the soy sauce, rice vinegar, sambal oelek, and cornstarch. Add in the minced turkey sausage, breaking it up and coating with the marinade. Set aside. In a medium bowl, whisk together the chicken broth, sake, sesame oil, honey, and chili bean sauce. Set aside.
Using a large wok or heavy skillet, heat the remaining safflower oil on medium high heat. Add the minced garlic, green onions, red and yellow bell peppers, and ginger. Stir-fry until fragrant, about 2 minutes. Add in the sauce and turkey mixture and bring to a low boil, then simmer for 5 minutes or until thickened.
Arrange the eggplant on a platter and spoon the garlic sauce mixture over the top to desired amount. Garnish with more chopped green onions. Serve with a side of steamed white rice.