We love that this recipe uses the more slender Chinese eggplant variety for its tender and silky texture. This is the perfect dish to use up summer basil! Pair this dish with your favorite rice or noodles.
- 2 Chinese eggplants
- 3 cloves garlic
- 1 tablespoon salt
- 1 tablespoon olive oil or vegetable oil
- 2 stalks chopped scallions
- 1/ 2 cup basil
- 2 tablepoons soy sauce or tamari
- 2 teaspoons sesame oil
- 2 tablespoons chili oil
Chop Chinese eggplants into wedges, then place in a heatproof bowl.
Mince garlic and sprinkle on top of eggplant. Season with salt.
Prepare a steamer (or pot with steamer rack) with water, bring to a boil.
Put plate of eggplant in steamer and steam for 10 minutes, then remove from heat.
In a separate pan, drizzle olive oil and stir fry the scallions until you can smell the aroma.
Add the steamed eggplant into the pan and stir in the basil leaves.
Season with soy sauce, sesame oil and more salt if needed.
Lastly, if you have any type of chili oil or hot sauce, drizzle over the eggplant and stir till combined, then transfer to a serving plate. Serve while warm.