Name: Stir-Fried Eggplant with Garlic-Basil Sauce
Total time: 40 min
Cuisine: ChineseAsia
Ingredients: 1/2 cup water; ¼ cup fish sauce substitute; 2 tablespoons packed brown sugar; 2 teaspoons grated lime zest plus 1 tablespoon juice; 2 teaspoons cornstarch; 1/8 teaspoon red pepper flakes; 2 tablespoons plus 1 teaspoon vegetable oil; 6 garlic cloves , minced; 1 tablespoon grated fresh ginger; 1 pound eggplant , cut into ¾-inch pieces; 1 red bell pepper , stemmed, seeded, and cut into ¼-inch pieces; 1/2 cup fresh basil leaves , torn into rough ½-inch pieces; 2 scallion , sliced thin

Why This Recipe Works

We started by cooking the eggplant for a full 10 minutes. In that time we were able to drive off the excess moisture and brown the eggplant, all in one 12-inch skillet. To complement the earthy eggplant, we also added a sweet red bell pepper to the skillet. We tested adding additional vegetables, but anything more felt superfluous and hid the great flavor and texture of the sautéed eggplant. For the Thai-style sauce, we used a combination of water and fish sauce substitute flavored with brown sugar, lime, and red pepper flakes. Stirring in a generous amount of basil and scallions to finish perfected our quick eggplant stir-fry.

Before You Begin

You will need our vegetarian fish sauce substitute for this recipe. Do not peel the eggplant; leaving the skin on helps it hold together during cooking. Serve with rice.

Instructions

for the sauce

Whisk all ingredients together in bowl.

for the vegetables

Combine 1 teaspoon oil, garlic, and ginger in bowl. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add eggplant and bell pepper and cook, stirring often, until well browned and tender, 8 to 10 minutes.

Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Off heat, stir in basil and scallions and serve.