Stir-Fried Eggplant with Garlic and Basil Sauce | America's Test Kitchen

Ingredients

• 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