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Braised Eggplant with Garlic and Basil
Ingredients
  • ¼ cup light soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons chile bean sauce
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable or peanut oil
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 pound Chinese eggplant (about 2 large), sliced into ½-inch disks (see notes)
  • ¼ teaspoon salt
  • ¼ cup fresh basil leaves (preferably Thai basil)
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