Serves 4 to 6 as a main dish with rice
|Thai Sauce Base|
|3||tablespoons fish sauce|
|1||tablespoon lime juice plus 1 teaspoon grated zest from 1 lime|
|1||tablespoon light brown sugar|
|1/8||teaspoon red pepper flakes|
|1||tablespoon peanut oil , plus 1 more teaspoon|
|1||large eggplant (about 1 pound), cut into 3/4-inch cubes (6 to 7 cups)|
|6||medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)|
|3/4||inch piece fresh ginger , peeled and minced (about 1 tablespoon)|
|2||scallions , white and green parts, sliced thin|
|1/2||cup fresh basil leaves , torn into rough 1/2-inch pieces|
1.For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes.
Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes.
Push eggplant to sides of skillet, clearing center of pan.
Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant.
Add Thai Sauce Base and stir until combined.
Off heat, stir in scallions and basil; serve immediately.