Stir-Fried Eggplant with Garlic and Basil Sauce
By America's Test KitchenPublished on August 22, 2007
Time
25 minutes
Yield
Serves 4 to 6 as a main dish with rice
Ingredients
Thai Sauce Base
3 tablespoons fish sauce 1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime1 tablespoon light brown sugar ⅛ teaspoon red pepper flakesEggplant
1 tablespoon peanut oil, plus 1 more teaspoon1 large eggplant (about 1 pound), cut into ¾-inch cubes (6 to 7 cups)6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)¾ inch piece fresh ginger, peeled and minced (about 1 tablespoon)2 scallions, white and green parts, sliced thin½ cup fresh basil leaves, torn into rough ½-inch piecesInstructions
- For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add Thai Sauce Base and stir until combined. Off heat, stir in scallions and basil; serve immediately.
Time
25 minutesYield
Serves 4 to 6 as a main dish with riceIngredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
Eggplant
1 tablespoon peanut oil, plus 1 more teaspoon
1 large eggplant (about 1 pound), cut into ¾-inch cubes (6 to 7 cups)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¾ inch piece fresh ginger, peeled and minced (about 1 tablespoon)
2 scallions, white and green parts, sliced thin
½ cup fresh basil leaves, torn into rough ½-inch pieces
Ingredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
Eggplant
1 tablespoon peanut oil, plus 1 more teaspoon
1 large eggplant (about 1 pound), cut into ¾-inch cubes (6 to 7 cups)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¾ inch piece fresh ginger, peeled and minced (about 1 tablespoon)
2 scallions, white and green parts, sliced thin
½ cup fresh basil leaves, torn into rough ½-inch pieces
Ingredients
Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
⅛ teaspoon red pepper flakes
Eggplant
1 tablespoon peanut oil, plus 1 more teaspoon
1 large eggplant (about 1 pound), cut into ¾-inch cubes (6 to 7 cups)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¾ inch piece fresh ginger, peeled and minced (about 1 tablespoon)
2 scallions, white and green parts, sliced thin
½ cup fresh basil leaves, torn into rough ½-inch pieces
Why This Recipe Works
For our Thai-style stir-fried eggplant recipe, we wanted to find a way to give our dish powerful flavor while using ingredients already in the pantry. We found that a simple sauce base of fish sauce, lime juice and zest, brown sugar, and red pepper flakes gave our eggplant the complex flavor we were looking for.
Instructions
- For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add Thai Sauce Base and stir until combined. Off heat, stir in scallions and basil; serve immediately.
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