SESAME ROASTED EGGPLANT (THAI)

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Sesame Roasted Eggplant (Thai) image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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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