Servings: 6
Start to finish: 1 hour
Sauce:
1 cup water
1/3 cup fish sauce
1/4 cup packed brown sugar
4 teaspoons grated lime zest plus 1 tablespoon juice (2 limes)
4 teaspoons cornstarch
1/4 teaspoon red pepper flakes
Vegetables:
7 tablespoons vegetable oil
12 garlic cloves, minced
2 tablespoons grated fresh ginger
2 pounds eggplant, cut into 3/4 inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1/4 inch pieces
1 cup fresh basil leaves, torn into rough
1/2 inch pieces
4 scallions, sliced thin
For the sauce: Whisk all ingredients together in bowl.
For the vegetables: Combine 1 tablespoon oil, garlic and ginger in bowl; set aside. Heat 3 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add half of eggplant and half of bell peppers and cook, stirring often and scraping bottom of pan to loosen any browned bits, until tender, about 12 minutes; transfer to separate bowl. Repeat with remaining 3 tablespoons oil, eggplant and bell pepper; transfer to bowl.
Scrape away any remaining browned bits from now-empty pot. Return cooked vegetables to pot and push to sides. Add garlic mixture to center and cook over medium-high heat until fragrant, about 1 minute. Stir garlic mixture into vegetables. Whisk sauce to recombine, then add to pot. Cook, stirring constantly, until sauce is thickened, about 1 minute. Off heat, stir in basil and scallions. Serve.
Nutrition information per serving: 261 calories; 145 calories from fat; 16 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 1268 mg sodium; 28 g carbohydrate; 6 g fiber; 17 g sugar; 4 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Eggplant with Garlic Sauce in “Cook it in Your Dutch Oven .”
America’s Test Kitchen provided this article to The Associated Press.
