STIR FRIED JAPANESE EGGPLANT WITH BASIL AND CHILES (for two)

2 red chiles, such as cayenne, Fresno or jalapeno

1 tablespoon honey

pinch of kosher salt

3 medium Japanese or Chinese eggplants (about 12 ounces total)

3 tablespoons extra virgin olive oil, divided

¼ pound ground pork, ground chicken, tempeh crumbles or crumbled tofu

3 garlic cloves, thinly sliced

1 teaspoon toasted sesame seeds

½ cup basil leaves, plus more for serving

2 tablespoons unseasoned rice vinegar

2 teaspoons tamari or soy sauce

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1.   Finely chop chiles and toss in a small bowl with honey and salt.  Let sit until ready to use.

2.   Slice eggplants crosswise into 3 inch pieces, then quarter lengthwise.  Heat 2 tablespoons oil in a large nonstick skillet over medium high until shimmering.  Cook eggplant, tossing occasionally, until browned and crisp tender, about 6 to 8 minutes.  Transfer to a plate.

3.   Heat remaining 1 tablespoon oil in same skillet.  Cook pork, breaking into small pieces, until browned about 2 minutes.  Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute.  Add 1 cup basil leaves and toss until wilted, 2 to 3 minutes.

4.   Stir vinegar and tamari into chili mixture.  Return eggplant to skillet and add half of sauce.  Cook, tossing often, until eggplant is tender, 1 to 2 minutes more.  Season with salt if needed.

5.   Transfer eggplant stir fry to a plate and drizzle with remaining sauce.  Top with more basil.

from Bon Appetit Magazine, August 1, 2019