Spicy broiled eggplant

3 medium sized Chinese eggplants

1 small piece of fresh ginger (about the size of your thumb) 

10 Thai chili peppers 

1 lime 

1/2 cup rice vinegar 

1/4 cup sesame oil 

1 TBSP sesame seeds

1 TBSP molasses 

Dice the eggplant into bite sized pieces. 

Peel the ginger and slice thinly. 

Slice the Thai chili peppers. 

Put the ginger and chili peppers in a mixing bowl. 

Juice the lime over the ginger and chili peppers. 

Add in the vinegar, sesame oil, sesame seeds & molasses. 

Stir. 

Mix in the eggplant pieces. Coat evenly. 

Grease a cookie sheet. 

Put the eggplant & extra mixture on the cookie sheet. 

Broil on medium for about 25 minutes. 

Served with buckwheat soba noodles, steamed broccoli and steamed spinach.