Eggplant Basil Recipe

Cut eggplant into 1/2- to 3/4-inch thick rounds or into 1/2-inch thick half-moons (about 1" pieces). If using long Asian eggplant, slice on the bias into 1/2" pieces. Salt the cut eggplant lightly (about 1/4 tsp) and let sit 10–15 minutes to draw out bitterness and moisture, then pat dry with paper towels.

Seed and thinly slice red and green bell peppers into 1/2" strips. Slice white bulb onion into 1/4" slices. Cut scallions into 1-inch lengths, keeping white parts separate from green tops.

Pick Thai basil leaves from stems; rinse and pat dry. Mince garlic (and ginger if using). If using dried or fresh chilies, slice or tear and remove seeds to reduce heat if desired.

In a small bowl, whisk together soy sauce, oyster sauce, dark soy (if using), Shaoxing wine, sugar, sesame oil, and stock. Dissolve cornstarch in a tablespoon of water to make a slurry and whisk into the sauce. Set sauce aside.

Initial Sear

Heat a large wok or heavy skillet over medium-high to high heat until hot. Add 1 tablespoon neutral oil and swirl. Add eggplant in a single layer as much as will fit without crowding; you may need to cook in two batches. Stir-fry and toss often for 3–5 minutes until pieces are golden and beginning to soften and blister. Transfer cooked eggplant to a plate and repeat with remaining eggplant, adding the second tablespoon of oil if needed.

Soften

If eggplant is still a bit firm after searing, return all eggplant to the wok, add 1–2 tbsp water or stock, cover for 1–2 minutes to steam and soften, then uncover and let moisture evaporate. Season lightly with a pinch of salt and a few grinds of white pepper.

Push the eggplant to one side of the wok or remove to a plate temporarily. Add a small splash of oil if the pan is dry. Add minced garlic (and ginger) and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned. Add sliced onions, and stir for 30 seconds.

Add red and green bell pepper strips and optional chilies; stir-fry 1–2 minutes until peppers are crisp-tender.

Return the seared eggplant to the wok and pour the prepared house brown sauce over the vegetables. Toss everything to combine and coat. Cook, stirring, for 1–2 minutes until the sauce thickens and clings to the eggplant and peppers. If the sauce becomes too thick, add 1–2 teaspoons of water or stock to loosen.

Taste and adjust seasoning with a pinch more salt or a splash more soy if needed. Stir in the green parts of the scallions and the Thai basil leaves. Toss for 30 seconds until basil wilts but remains aromatic.

Transfer to a serving plate and serve immediately, optionally with steamed rice.