Stir-Fried Eggplant with Garlic and Basil Sauce

Name: Stir-Fried Eggplant with Garlic and Basil Sauce
Yield: Serves 4 to 6 as a main dish with rice
Cuisine: Asia, Thai
Ingredients: 3 tablespoons, fish sauce; 1 tablespoon, lime juice plus 1 teaspoon grated zest from 1 lime; 1 tablespoon, light brown sugar; 1/8 teaspoon, red pepper flakes; 1 tablespoon, peanut oil, plus 1 more teaspoon; 1 , large eggplant (about 1 pound), cut into 3/4-inch cubes (6 to 7 cups); 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 3/4 inch piece, fresh ginger, peeled and minced (about 1 tablespoon); 2 , scallions, white and green parts, sliced thin; 1/2 cup, fresh basil leaves, torn into rough 1/2-inch pieces

3 comments

Appears in Cook's Illustrated May/June 2002

We pair a simple homemade sauce with supermarket ingredients to produce a quick stir-fry with complex flavor.

SERVES4 to 6 as a main dish with rice

TIME25 minutes

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 re...

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