Name: Stir-Fried Eggplant With Basil and Chiles
Yield: 2 servings
Ingredients: 2 red chiles, such as cayenne, Fresno, or jalapeño; 1 Tbsp. honey; Pinch of kosher salt; 3 medium Japanese or Chinese eggplants (about 12 oz. total); 3 Tbsp. extra-virgin olive oil, divided; ¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu; 3 garlic cloves, thinly sliced; 1 tsp. toasted sesame seeds; ½ cup basil leaves, plus more for serving; 2 Tbsp. unseasoned rice vinegar; 2 tsp. tamari or soy sauce

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August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. They are thinner, longer, and less bitter than other varieties and become creamy-tender with minimal cooking. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe notes

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