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Chinese eggplant is stir-fried with fresh basil leaves and garlic for a fragrant, herbal twist. This vegetarian, healthy family dish is fresh, aromatic, and low in calories.
Slice Chinese eggplant into bite-sized pieces and soak in water for 10 minutes to reduce bitterness. Drain well and pat dry.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggplant pieces and stir-fry for 5–6 minutes, turning frequently until lightly golden and softened. Remove the eggplant from the pan and set aside.
Add the remaining 1 tbsp vegetable oil to the pan. Add minced garlic and chopped scallions, stir-frying for 30 seconds until fragrant but not browned.
Return the eggplant to the pan, increase heat to high, and add soy sauce, oyster sauce, sugar, rice vinegar, and black pepper. Stir rapidly to coat eggplant evenly and cook for 2–3 minutes until sauces are absorbed.
Turn off heat and toss in fresh basil leaves. Stir until basil is just wilted and glossy—serve immediately, garnished with extra scallions if desired.
