Sesame Roasted Eggplant (Thai)

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 4

Ingredients:

6 tablespoons soy sauce

4 tablespoons sesame oil

3 tablespoons unseasoned rice vinegar

2 tablespoons corn oil

2 tablespoons hot water

6 tablespoons packed light brown sugar

3 tablespoons minced scallion

1 tablespoon finely minced garlic

1 tablespoon finely minced fresh ginger

1/2 teaspoon red chili flakes

1 bunch thai basil, leaves roughly chopped

2 japanese eggplants, sliced 1/2-inch thick on the bias

1/2 cup oyster mushrooms, torn into pieces

toasted sesame seeds, for garnish

Directions:

1. Preheat the oven to 325 degrees F.
2. In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
3. Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

By RecipeOfHealth.com