Chicken, Eggplant and Basil Stir-Fry
Recipe by Cybelle Tondu | Total time: 25 minutes Instead of relying on a copious amount of oil to cook eggplant, this recipe uses a steam-fry technique: First, the eggplant is steamed in a salted mixture of water, vinegar and oil in a covered pan. The salt and vinegar are absorbed by the vegetable, seasoning it inside and out, while also helping to retain the skin’s beautiful purple hue. As the eggplant softens, the water evaporates away, leaving a light slick of oil in which the eggplant fries, becoming silky and caramelized. Ground chicken anchors the dish and a giant handful of wilted basil gives dimension and freshness. Served over steamed jasmine rice, this one-pan dish makes for a complete and satisfying meal. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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