INGREDIENTS:
2 each Red Chiles (Cayenne, Fresno or Jalapeno)
1 Tbs Honey
tt Pinch of Salt
3 md Japanese or Chinese Eggplants (about 12 oz total)
3 Tbs Olive Oil, extra-virgin divided
1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu
3 cloves Garlic, thinly sliced
1 tsp Sesame Seeds, toasted
1/2 cup Basil Leaves, plus more for serving
2 Tbs Rice Vinegar, unseasoned
2 tsp Tamari or Soy Sauce
DIRECTIONS:
Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.
Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.
Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.
Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.
Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.
Hellum's Kitchen 