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Roasted Thai Eggplant with Cherry Tomatoes and Basil
Ingredients
  • subheading: for the eggplant:
  • 4 to 6 Thai eggplants, quartered and seeds removed
  • 1 TB vegetable or canola oil
  • 1 shallot, halved and sliced thinly lengthwise
  • subheading: for the sauce:
  • ½ cup mirin
  • 1 TB soy sauce
  • 1 TB sesame oil
  • 1 TB raw agave syrup
  • 1 tsp fresh ginger, minced
  • 2 to 3 garlic cloves, chopped
  • subheading: to serve:
  • handful of fresh cherry tomatoes
  • a few basil leaves
  • ½ lime, sliced
  • ⅛ cup chopped peanuts
  • 1 scallion, sliced
  • a few pinches of black and white sesame seeds
  • rice or noodles
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