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

1. Preheat the oven to 325 degrees F.
2. 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.
3. 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.