2 teaspoons salt
2 Frieda’s Chinese eggplant, cut into 1-inch pieces
2 tablespoons sesame oil, divided
1 tablespoon Frieda’s ginger, grated
1-2 Frieda’s Thai green chiles, finely chopped
2 Frieda’s lemongrass stalks, finely chopped
1/2 white onion, cut into 1/2-inch pieces
1/2 cup fresh basil, roughly chopped
1 head Frieda’s napa cabbage, leaves removed and cleaned
2 teaspoons sesame oil
2 garlic cloves, minced
1 tablespoon rice vinegar
1/4 cup coconut sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon water
Fill a large bowl with water; add salt. Place Chinese eggplant in salt water with a large dish on top of eggplant to keep it submerged. Allow the eggplant to sit in salt water 15 minutes. Drain eggplant; pat dry with a clean kitchen towel.
Add 1 tablespoon sesame oil to large skillet over medium-high heat. When oil is hot, add eggplant in a single layer. Cook for 3-4 minutes on each side, until eggplant is golden outside and fork tender in the middle. Transfer to a plate and set aside.
To make sauce, combine sesame oil, garlic, rice vinegar, coconut sugar, and soy sauce in a small bowl. In a separate bowl, whisk cornstarch and water together. Pour cornstarch slurry into sauce and stir.
Warm remaining tablespoon of sesame oil in a large skillet over medium heat. Add ginger, Thai green chile and lemongrass. Saute for 2-3 minutes until green chile softens. Add white onion to skillet and turn to medium-high heat. Continue to cook, stirring frequently for 5-7 minutes, until onion is soft and just beginning to turn gold around the edges.
Return Chinese eggplant to skillet along with sauce and cook for another minute. The sauce should thicken. Stir in fresh basil and remove from heat.
Divide the stir-fry between the napa cabbage leaves and enjoy warm.