Shrimp and Scallops with Asian Eggplant: 2000s Recipes + Menus : gourmet.com

Ingredients

• 2 scallions
• 1/2 lb large shrimp (about 12), shelled and deveined
• 1/2 lb sea scallops, tough muscles removed
• 3 1/2 to 5 tablespoons vegetable oil
• 1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slices
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 to 2 teaspoons sugar
• 1/4 teaspoon Asian chili paste
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon small fresh basil leaves