Weeks and weeks and weeks ago, when we were all healthy and the skies were filled with rainbows and the meadows were alive with soft happy little bunnies, we tried another Cook’s Illustrated recipe. And it was good.
Stir-Fried Eggplant with Garlic and Basil Sauce
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
For sauce base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
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.
This is not to say that there are no longer rainbows and bunnies, but things get a bit less cute and fuzzy when your baby has a cold. Trust me on this.