| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 356 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 9 g |
| Sugar | 30 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 1334 mg |
Reviews
the marinade is excellent but I had to make minor modifications (not because there is something wrong with the recipe) because I had thai eggplants on hand and cremini mushrooms (not the oysters mushrooms) and the quantity I used was more than what is called for in the recipe. I sauteed the eggplants and mushrooms individually over high heat than combined together and poured the marinade over the vegetables (not reduced as called for in the recipe). Simmered for 5 minutes as per recipe and put in the oven where it cooked until reduced and caramelized to my liking.