Sesame roasted aubergine (Thai)

  • For the marinade
  • 6 tbsp soy sauce
  • 4 tbsp sesame oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp corn oil
  • 2 tbsp hot water
  • 6 tbsp packed light brown sugar
  • 3 tbsp minced spring onion
  • 1 tbsp finely minced garlic
  • 1 tbsp finely minced fresh ginger
  • 1/2 tsp chilli flakes
  • 1 bunch Thai basil, leaves roughly chopped
  • For the vegetables
  • 2 Japanese aubergine, sliced 1cm thick on the bias
  • 50g oyster mushrooms, torn into pieces
  • Toasted sesame seeds, for garnish
1) Put all the marinade ingredients in a large ovenproof pan over a medium-high heat and bring to the boil. Cook until reduced by half.

2) Preheat the oven to 170C/Gas 3. Add the aubergines and mushrooms to the marinade and cook for 5 minutes. Put the pan into the oven and cook until the aubergine and mushrooms are soft and caramelized, about 4 to 5 minutes.

3) Transfer the aubergine and mushrooms to a serving bowl and garnish with sesame seeds.

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