Name: Stir-Fried Eggplant With Basil and Chiles
Yield: 2 servings
Ingredients: 2 red chiles, such as cayenne, Fresno, or jalapeño; 1 Tbsp. honey; Pinch of kosher salt; 3 medium Japanese or Chinese eggplants (about 12 oz. total); 3 Tbsp. extra-virgin olive oil, divided; ¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu; 3 garlic cloves, thinly sliced; 1 tsp. toasted sesame seeds; ½ cup basil leaves, plus more for serving; 2 Tbsp. unseasoned rice vinegar; 2 tsp. tamari or soy sauce

Image may contain Plant Food Dish Meal Vegetable and Produce

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe. They are thinner, longer, and less bitter than other varieties and become creamy-tender with minimal cooking. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe notes

Pad Kra Pao

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Pork and Tomatillo Udon

Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles.

Chicken and Cabbage Stir-Fry

Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.

Gingery Pork Stuffed Tomatoes

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Cashew Chicken and Asparagus Stir-Fry

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Silken Tofu With Black Bean Garlic Sauce

A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.

Spicy Eggplant Frittata

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Five-Spice Beef Noodle Soup

Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.