Spicy Szechuan Eggplant

• While rice cooks, trim and halve cucumber lengthwise; thinly slice into half-moons. Trim and cut eggplant lengthwise into 1-inch-thick planks; lay flat and cut each plank lengthwise into 1-inch-wide pieces. Cut each piece crosswise into 2-inch pieces. Trim scallions; cut scallion whites into 1-inch pieces and thinly slice scallion greens.

• In a small bowl, combine cucumber, vinegar, half the sesame seeds (you’ll use the rest later), 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 tsp salt for 4 servings). • Set aside to pickle, stirring occasionally.

• Heat a large dry pan over medium-high heat. Add peanuts and toast, stirring occasionally, until golden and fragrant, 2-4 minutes. Transfer to a plate.

• Heat 2 TBSP oil (4 TBSP for 4 servings) in pan used for peanuts over medium-high heat. Add eggplant and scallion whites; cook, flipping eggplant occasionally, until veggies are browned and eggplant is tender, 4-6 minutes. TIP: Eggplant will soak up the oil first and then begin to brown. • Reduce heat to low. Stir in 1⁄4 cup water (1⁄2 cup for 4) and cook until eggplant is soft and water has reduced by half, 30-60 seconds more. • Turn off heat. Stir in sweet soy glaze and Szechuan paste until everything is evenly coated.