Stir-Fried Eggplant with Garlic-Basil Sauce

Name: Stir-Fried Eggplant with Garlic-Basil Sauce
Yield: Serves 4
Cuisine: Asia, Chinese
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

4 comments

We wanted to achieve a great Thai-style eggplant stir-fry without having to take the extra effort to salt or pretreat the eggplant before cooking.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME40 minutes

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 peppe...

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