August is peak eggplant season; search for Japanese and Chinese language eggplants for this stir-fry recipe. They’re thinner, longer, and fewer bitter than different varieties and grow to be creamy-tender with minimal cooking. This recipe is a part of the Healthyish Farmers’ Market Problem. Get all 10 recipes right here.
Components
2 servings
2
crimson chiles, resembling cayenne, Fresno, or jalapeño
1
Tbsp. honey
Pinch of kosher salt
3
medium Japanese or Chinese language eggplants (about 12 oz. whole)
3
Tbsp. extra-virgin olive oil, divided
¼
lb. floor pork, floor hen, tempeh crumbles, or crumbled tofu
3
garlic cloves, thinly sliced
1
tsp. toasted sesame seeds
½
cup basil leaves, plus extra for serving
2
Tbsp. unseasoned rice vinegar
2
tsp. tamari or soy sauce
Preparation
Step 1
Finely chop chiles and toss in a small bowl with honey and salt. Let sit till prepared to make use of.
Step 2
Slice eggplants crosswise into 3" items, then quarter lengthwise. Warmth 2 Tbsp. oil in a big nonstick skillet over medium-high till shimmering. Cook dinner eggplant, tossing often, till browned and crisp-tender, about 6–8 minutes. Switch to a plate.
Step 3
Warmth remaining 1 Tbsp. oil in similar skillet. Cook dinner pork, breaking into small items, till browned, about 2 minutes. Add garlic and sesame seeds and prepare dinner, tossing, till very aromatic, about 1 minute. Add ½ cup basil leaves and toss till wilted, 2–3 minutes.
Step 4
Stir vinegar and tamari into chile combination. Return eggplant to skillet and add half of sauce. Cook dinner, tossing usually, till eggplant is tender, 1–2 minutes extra. Season with salt if wanted.
Step 5
Switch eggplant stir-fry to a plate and drizzle with remaining sauce. Prime with extra basil.
