Sesame Roasted Eggplant (Thai)

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Marinade:
  • 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

Preheat the oven to 325 degrees F.

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.

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.

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