Stir-Fried Sesame Eggplant With Basil Recipe

Stir-Fried Sesame Eggplant With Basil

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Sesame seeds and sesame oil add a subtle nuttiness to this quick eggplant side dish.

Elizabeth Mervosh

Published on July 20, 2023

Southern Living Stir-Fried Sesame Eggplant With Basil in the pan to serve — Photo:
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley

Active Time:

20 mins

Total Time:

20 mins

Servings:

For a super savory side dish, look no further than this eggplant stir-fry. Cooked in a sauce made from toasted sesame oil, rice vinegar, and oyster sauce, this eggplant is nutty and slightly sweet but balanced with a mild heat from the serrano chile. The dish is finished with lightly wilted basil for a fresh and aromatic herbal flavor that complements the rich, creamy eggplant.

When it comes to picking eggplants for this recipe, we suggest Japanese eggplants. Longer and thinner than Italian varieties, Japanese eggplants range from a royal purple hue to an almost-black purple color. Their skin is tender and their flesh is creamy when cooked, whether grilled, roasted, or stewed.

When searing the Japanese eggplants for this recipe, it’s better to undercook them slightly as they will continue to steam in the bowl and can quickly become mushy. Although a beautiful side dish, you could also easily serve this stir-fry with steamed rice and a cucumber salad as a vegetarian entrée.

Ingredients

3 Tbsp. oyster sauce
2 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
1/2 tsp. kosher salt
4 large (8 oz. each) Japanese eggplants
4 1/2 Tbsp. canola oil, divided
1 Tbsp. minced garlic (from 3 medium garlic cloves)
1 Tbsp. minced fresh ginger (from 1 [2-in.] piece)
1 Tbsp. seeded and finely chopped serrano chile (from 1 medium [1/2 oz.] chile)
1 cup loosely packed fresh basil leaves, plus more for garnish
White sesame seeds

Directions

Stir together oyster sauce, sesame oil, rice vinegar, and salt in a small bowl. Set aside.
Cut eggplants lengthwise into quarters; cut quarters into 3-inch pieces. Heat 2 tablespoons of the oil in a large cast-iron skillet over high until a wisp of smoke rises from skillet. Add half of the eggplant to skillet; cook, stirring occasionally, until tender-crisp and deeply browned in spots, about 5 minutes. 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.

Stir-Fried Sesame Eggplant With Basil

Ingredients

Directions

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