Stuffed Eggplant

This is a cool recipe because you can use the skin of the eggplant as the serving bowl. I made this one with the Pad Thai the other night.

2 Thai eggplants
1 tsp sesame oil
1 tsp crushed red pepper
1 tbsp garlic
6 oz mushrooms sliced
1/2 lime juice
2 tsp fish sauce
1/4 cup fresh basil (torn)
1/4 cup fresh cilantro
1 tbsp lemon grass

Cut the eggplants in half and scoop out most of the meat and cut it into small chunks. Heat oil in a wok and add garlic and red pepper. Add eggplant meat and stir fry for a couple minutes. Add mushrooms, fish sauce and lime juice and cook for another minute or so. Stir in the herbs.

Pour the stir fry back into the eggplant skins. Garnish with fresh basil.