- 3 tablespoons vegetable oil, divided
- 1 white eggplant, sliced
- 3 tablespoons minced lemongrass
- 1 tablespoon crushed garlic
- 1 tablespoon chopped green onion
- 1 tablespoon chopped fresh basil
- 1 teaspoon minced red chile pepper
- 1 teaspoon minced fresh ginger
- 1 tablespoon oyster sauce
- 1 teaspoon white sugar
- Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
- Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.