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
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