Sesame Roasted Eggplant (Thai)

Deselect All

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