Sesame Roasted Eggplant (Thai)

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


  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.