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Eggplant with Hot Honey and Basil

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

Hot honey sauce

  • 2 fresh red chiles, such as cayenne, Jimmy Nardello, or jalapeño, depending on the heat level desired ($.50)
  • 1 1/2 tablespoons honey ($0.19)
  • 1 teaspoon fresh ginger, minced ($0.08)
  • 1/4 teaspoon kosher salt ($0.02)
  • 3 tablespoons unseasoned rice vinegar ($0.30)
  • 1 tablespoon soy sauce ($0.11)

Eggplant

  • 3 Japanese or Chinese eggplants, about 1 pound ($3.99)
  • 3 tablespoons grapeseed oil, divided ($0.36)
  • 1/4 pound ground pork ($1.50)
  • 3 garlic cloves, thinly sliced ($0.15)
  • 1 teaspoon toasted sesame seeds ($0.35)
  • 1/2 cup basil leaves, plus more for serving ($1.75)

Instructions

  • Deseed and finely chop chiles. Toss in a small bowl with honey, ginger, and salt. Let sit until ready to use.
  • Slice eggplants crosswise into 3-inch-long pieces, then quarter lengthwise. Heat 2 tablespoons of oil in a large cast-iron skillet over medium high until shimmering. Cook eggplant, tossing occasionally, until browned, about 6–8 minutes. Transfer to a plate.
  • Heat the remaining tablespoon of oil in the same skillet. Cook pork, breaking it into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and toss with pork until fragrant, about 1 minute. Add basil leaves and toss until wilted, 2–3 minutes.
  • Stir vinegar and soy sauce into the hot honey sauce. Return eggplant to the skillet and add half of the hot honey. Cook, tossing often, until the eggplant is tender, 1–2 minutes more. Season with salt, if needed.
  • Transfer eggplant to a plate and drizzle with remaining hot honey sauce. Top with more basil.