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Ingredients
  • 1 large eggplant, cut in chunks or cubes
  • 5 tablespoons agave nectar, divided (honey or maple syrup works too)
  • 4 tablespoons sesame oil, divided
  • ½ teaspoon kosher salt
  • 1 tablespoon tamari or soy sauce
  • ½ teaspoon hot sauce
  • 1 scallion, chopped
  • sprinkle of white sesame seeds for garnish
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