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Stir-Fried Sriracha Eggplant with Basil
In this Thai-inspired stir-fry, we first brown eggplants and onion in hot oil to caramelize the exteriors, then the pan is covered, trapping moisture inside to steam the eggplants until perfectly tender. Two powerhouse ingredients—Sriracha and fish sauce—bring on the umami, balanced by a touch of brown sugar. Fresh basil adds pops of color and bright herbal flavor. Serve over steamed rice if you like. Be sure to use Japanese or Chinese eggplants, as the globe variety won’t work well in this recipe.
tablespoons fish sauce