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.
crimson chiles, resembling cayenne, Fresno, or jalapeño
Pinch of kosher salt
medium Japanese or Chinese language eggplants (about 12 oz. whole)
Tbsp. extra-virgin olive oil, divided
lb. floor pork, floor hen, tempeh crumbles, or crumbled tofu
garlic cloves, thinly sliced
tsp. toasted sesame seeds
cup basil leaves, plus extra for serving
Tbsp. unseasoned rice vinegar
tsp. tamari or soy sauce
Finely chop chiles and toss in a small bowl with honey and salt. Let sit till prepared to make use of.
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.
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.
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.
Switch eggplant stir-fry to a plate and drizzle with remaining sauce. Prime with extra basil.