Preheat oven to 350F
Chop eggplant into small rectangles and soak in cold filtered water for 2 minutes
Drain eggplants, tap dry and coat with tapioca starch. Place on baking sheet and bake for 20 minutes
While the eggplants are baking, add all ingredients for glaze into saucepan and bring to boil. Stir for 5 minutes and let reduce by half
Mince tempeh in a food processor or chop in small pieces by hand.
Sauté chopped garlic and ginger with tempeh in coconut oil.
Remove eggplant from oven and dust off any excess tapioca starch.
Add eggplants to sauteed tempeh and coat with sweet and spicy glaze.
Serve over rice or rice noodles and enjoy!