Directions

1. Cut the eggplant into 1 1/2 - 2" pieces.
2. Heat the sesame oil in a wok or large skillet over medium-high heat.
3. Sauté the eggplant and onion for 2-3 minutes, until the onion begins to soften.
4. Add the ginger and coconut aminos and continue sautéing for another 2-3 minutes.
5. Add about 1/3 cup water then cover and let cook for about 10 minutes.
6. Season to taste with freshly ground pepper and a bit of hoisin sauce (if using).
7. Cook for another few minutes, until the eggplant is fork tender.
8. Remove from heat. Toss with the honey and sprinkle the macadamia nuts over the top. Serve and enjoy!