This is one tasty recipe. This dish brings home that hard to copy restaurant eggplant that I love. The flavors are rich and multi-layered as all good Thai food should be. You can use whatever small eggplants that are available to you. My mirin has a strong alcohol flavor so I baste the eggplant with all of the dressing while roasting so that some of the alcohol can burn off. I like to spoon this over a bowl of quinoa with whatever veggies I have in the fridge. This dish comes together quickly and the eggplant really shines in the sauce.
For the eggplant
4-6 Thai eggplants, quartered and seeds removed
1 TB vegetable or canola oil
1 shallot, halved and sliced thinly lengthwise
For the sauce
1/2 cup mirin
1 TB soy sauce
1 TB sesame oil
1 TB raw agave syrup
1 tsp fresh ginger, minced
2-3 garlic cloves, chopped
handful of fresh cherry tomatoes
a few basil leaves
1/2 lime, sliced
1/8 cup chopped peanuts
1 scallion, sliced
a few pinches of black and white sesame seeds
rice, noodles, or quinoa
Preheat your oven to 425.
Place the oil into the bottom of a cast iron skillet or oven safe skillet, tilting to coat. Add the eggplant and cover with foil.
Roast for 10 minutes, then remove them from the oven and flip over. Sprinkle the sliced shallots over the top, then cover with the foil and bake for an additional 10 minutes.
Pour about half of the sauce over the top and roast, uncovered for about 10 minutes more.
Place the eggplant into serving bowls over rice or noodles and garnish with fresh tomato, basil, lime wedges, peanuts, scallions, sesame seeds, rice or noodles and extra sauce on the side as desired.
Recipe and photo courtesy of olivesfordinner.com.