Sesame Roasted Eggplant (Thai)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 356
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 9
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1334
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.