Napa Cabbage Wraps with Chinese Eggplant and Basil

Cooking Steps

1. 1

   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. 

2. 2

   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.

3. 3

   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.

4. 4

   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. 

5. 5

   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.

6. 6

   Divide the stir-fry between the napa cabbage leaves and enjoy warm.