Sesame Roasted Eggplant Thai
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
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