Stir-fried Eggplant with Garlic and Basil Sauce               

 tags (edit): Cooks Illustrated Magazine @Try Soon! @Vogel Vegetables Main Dish  

 

Ingredients

1 tablespoon Peanut Oil
1 teaspoon Peanut Oil
1 large Eggplant Cut Into 3/4 Cubes 6-7 Cups
6 medium Garlic Clove Minced Or Pressed
1 ea 3/4 in pi Fresh Ginger Peeled Minced
1 recipe Thai Sauce Base included In This Col
2 ea Scallion White & Green Parts Thinly Sliced
1/2 cup Fresh Basil Torn Into Rough 1/2 Inch
 

Instructions
 Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon of oil, garlic, and ginger to the center of the pan and mash with the back of a spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add Thai Sauce Base and stir until combined. Off heat, stir in scallions and basil; serve immediately.




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Yields: 4 Servings
     Cook's Illustrated magazine, May/June 2002, page 1

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