Sesame Roasted Eggplant (Thai)

• 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

1. Preheat the oven to 325 degrees F.
2. In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients.
3. Bring to a boil and cook until reduced by half.
4. Add the eggplant and mushrooms and cook for 5 minutes.
5. Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes.
6. Transfer to a serving bowl and garnish with sesame seeds.

soy sauce, sesame oil, rice vinegar, corn oil, water, brown sugar, scallion, garlic, fresh ginger, red chili flakes, basil, japanese eggplants, oyster mushrooms, sesame seeds

Taken from www.foodnetwork.com/recipes/sesame-roasted-eggplant-thai-recipe.html (may not work)