Sesame Roasted Eggplant (Thai)

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Eggplant Lasagna

Roasted Eggplant

Roasted Eggplant Caponata

Twice-Cooked Eggplant with Cilantro-Sesame Pesto

Roasted Eggplant with Garlic and Herbs

Lasagna with Roasted Eggplant-Ricotta Filling

Roasted Eggplant Salad (Baingan Bharta)

Roasted Eggplant with Sichuan-Style Pork