Here’s The Secret to Sweet & Spicy Thai Eggplant That Tastes Just Like a Bangkok Night Market

Even if you never tried fried and baked eggplants, you most likely know that the recipe has been going viral across the world for several years already.

Originally coming from Thailand, this eggplant recipe will show you how to make the most delicious vegetables filled with mushroom and basil sauce. Whether you serve it at a normal family dinner or at a party, the dish will become the main character of the table anyway.

Here’s what you need: 6 tablespoons of soy sauce, 4 tablespoons of sesame oil, 3 tablespoons of rice vinegar, 2 tablespoons of corn oil, 6 tablespoons of brown sugar, green onions, 3–4 cloves of garlic, 1 tablespoon of grated ginger, 1/2 teaspoon of hot pepper, a few sprigs of basil, a few small eggplants, 300 g of oyster mushrooms, sesame seeds.

Place all the marinade ingredients, except for the basil, into a skillet and simmer over medium heat until the liquid has reduced by about a third; the sauce should become thick and rich.

Slice the eggplants into rounds and separate the mushrooms. Then pour the marinade into a pot, add the basil and vegetables, and gently toss to combine.

Simmer for about 10 minutes so that everything absorbs the flavors well, then place in the oven at 165 °C for another 10–15 minutes, stirring occasionally.

As soon as the eggplants become tender, the dish is ready — all you have to do is sprinkle with sesame seeds and serve hot.