Spicy Eggplant Spread with Thai Basil
1 pound eggplant
1 1/2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mushroom or dark Chinese soy sauce
2 or 3 serrano chiles, finely minced
3 tablespoons dark sesame or roasted peanut oil
3 garlic cloves, minced
3 tablespoons chopped basil
Small basil leaves
2 tablespoons black sesame seeds, toasted in a small skillet
1. Preheat the oven to 425 F/220 C.
2. Slash the eggplant in 4-5 places so it won't explode. Put it in a pan and bake until it's charred in places to give the dish a smoky flavor, 30 to 40 minutes. Remove to a colander to cool.