Stir-Fried Eggplant with Basil and Chiles

eggplant stir-fry chile honey rice vinegar soy sauce olive oil ground pork chicken tofu garlic sesame seed basil healthyish farmers market challenge

Chris Morocco

2 servings

Source

Ingredients

2 red chiles, such as cayenne, Fresno, or jalapeño

1 Tbsp. honey

Pinch of kosher salt

3 medium Japanese or Chinese eggplants (about 12 oz. total)

3 Tbsp. extra-virgin olive oil, divided

¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu

3 garlic cloves, thinly sliced

1 tsp. toasted sesame seeds

½ cup basil leaves, plus more for serving

2 Tbsp. unseasoned rice vinegar

2 tsp. tamari or soy sauce

Method

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

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

Heat remaining 1 Tbsp. 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 ½ cup basil leaves and toss until wilted, 2–3 minutes.

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

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