Instructions: Combine sauce ingredients in a small bowl. Wash mint leaves and dry thoroughly. Roll-cut eggplants.

In a wok, heat oil for deep-frying to 375 degrees. Deep-fry eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.

Deep-fry mint leaves until crisp, about 30 seconds. Lift out with a slotted spoon and drain well on paper towels.

Place a wok over high heat until hot. Add 2 teaspoons oil, swirling to coat sides. Add chili, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds. Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplant is tender, 5 to 6 minutes. Garnish with mint.

This recipe yields 4 servings.

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