About the Recipe
I've had a love affair with eggplant over the course of five decades: the Eggplant Parmesan at Dan Tana's Restaurant, the baba ghanoush at Carnival. And now my spicy Thai basil eggplant...Enjoy!
Ingredients
1 lb eggplant
1 ½ Tbsp. Brown Sugar
2 Tbsp. Brown Rice Vinegar
1 Tbsp. Tamari
1 Serrano chile (minced)
3 Tbsp. Toasted Sesame Oil
3 Cloves Garlic (minced)
3 Tbsp. Chopped Basil
2 Tbsp. Sesame Seeds (toasted)
Preparation
Preheat oven to 425.
Slash the eggplant in several places, so it won’t explode.
Bake for 30 minutes – Let cool for 15 minutes – Discard skin-
Chop up
While Eggplant is cooking / cooling, make the sauce.
Mix vinegar, sugar, soy & chiles together.
Heat wok over high heat and add oil.
When oil is hot, add garlic, cook for 30 seconds.
Add eggplant, cook for 2 minutes.
Add sauce, cook for 1 minute.
Remove from heat, add basil, top with sesame.