Sautéed Eggplant with Basil

(2 votes)

1 cup vegetable oil
1 large eggplant, cut into bite-size pieces (6 cups)
1/2 cup scallions, cut into 1-inch strips
2 cloves garlic, minced
1 red bell pepper, coarsely chopped
1/2 teaspoon hot chili flakes, or 2 small hot red chilies, cut into thin strips
1/4 cup soy sauce
2 cups basil leaves, or spinach leaves, lightly packed

In a wok or large high-sided sauté pan, heat the oil until just shimmering. Add the eggplant and fry for 30 seconds. Remove the eggplant from the oil, and remove all but 2 teaspoons of the oil from the wok.

Reheat the wok. Add the scallions, garlic, red bell pepper, and hot chili flakes and stir-fry for 1 minute. Return the eggplant to the wok and continue stir-frying for 1 minute. Add the soy sauce and stir-fry for 30 seconds. Add the basil or spinach and stir-fry for 1 minute. Pour the wok?s contents into a serving bowl.

Makes 4 servings

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