August is peak eggplant season! Eggplants are packed with many good vitamins and minerals, very few calories, and are also high in antioxidants. This delicious and easy-to-make recipe is a flavourful way to add eggplant to your weekly dinner. Look for Japanese or Chinese eggplant varieties that are longer and thinner, which are less bitter and can become creamy-tender with minimal cooking.

Ingredients (serves 2)

• 2 red chillies, such as cayenne, Fresno, or jalapeno
• 1 tbsp honey
• A pinch of salt
• 3 medium eggplants
• 3 tbsp extra-virgin olive oil, divided
• 1/4 lb (250g) ground meat (chicken or pork) or crumbled tofu
• 3 garlic cloves, thinly sliced
• 1 tsp toasted sesame seeds
• 1/2 cup basil leaves, plus more for serving
• 2 tbsp unseasoned rice vinegar
• 2 tsp soy sauce

Directions

1. Finely chop chillies and toss in a small bowl with honey and salt. Let sit until ready to use.
2. Slice eggplants crosswise into 3-inch pieces, then quarter lengthwise. Heat 2 tbsp of olive oil in a large nonstick skillet over medium-high heat until shimmering. Cook eggplant, tossing occasionally until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.
3. Heat remaining 1 tbsp of oil in the same skillet. Cook ground meat or tofu, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add basil leaves and toss until wilted, 2-3 minutes.
4. Stir rice vinegar and soy sauce into the chillies mixture. Return eggplant to skillet and add half of the sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.
5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

Recipe courtesy of Bon Appetit.