Sesame seeds and sesame oil add a subtle nuttiness to this quick eggplant side dish.
When it comes to picking eggplants for this recipe, we suggest Japanese eggplants.
Their skin is tender and their flesh is creamy when cooked, whether grilled, roasted, or stewed.
Credit:Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Ingredients
3Tbsp.oyster sauce
2Tbsp.toasted sesame oil
1Tbsp.rice vinegar
1/2tsp.kosher salt
4large(8 oz.
piece)
1Tbsp.seeded and finely chopped serrano chile(from 1 medium [1/2 oz.]
Cut eggplants lengthwise into quarters; cut quarters into 3-inch pieces.
Transfer to a large bowl.
Do not wipe skillet clean.
Repeat process with 2 tablespoons of the oil and remaining eggplant.
Do not wipe skillet clean.
Add remaining 1 1/2 teaspoons oil to skillet; heat over medium.
Add garlic, ginger, and chiles; cook, stirring often, until fragrant, about 30 seconds.
Return eggplant to skillet.
Add oyster sauce mixture; stir to coat eggplant in sauce.
Remove from heat; stir in basil until wilted, about 30 seconds.
Garnish with sesame seeds and additional basil.
