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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.
4 to 6
Servings
30 minutes
Ingredients
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2
tablespoons Sriracha
-
2
tablespoons fish sauce
Directions
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01In a small bowl, whisk together the Sriracha, fish sauce and sugar; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the eggplants and cook, stirring once halfway through, until browned on both sides, about 2 minutes. Stir in the onion, then cook without stirring until it begins to soften, about 2 minutes. Cover the pan, reduce to medium and cook until the eggplants are tender, about 3 minutes.
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