TODAY Food Club

This recipe is a perfect blend of distinct melt in your mouth flavors. A beautiful dish to serve to family and friends.

Red Curry Roasted Eggplant

• Servings: 1 half
• Yield: 8
• Prep Time: 10 min
• Cooking Time: 20 min

Ingredients

• 4 eggplants, halved and scored
• 2 teaspoons red curry paste mixed with 2 teaspoons of mirin - sweet rice wine.
• 4 teaspoons extra virgin olive oil
• 2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 10 sprigs thyme
• 3 teaspoons sesame seeds

Preparation

1. Heat the oven to 425*F.
2. Lay the eggplant halves skin side down on a roasting rack.
3. In a seperate small bowl, whisk together the red curry paste, mirin, extra virgin olive oil, salt, and pepper.
4. Using a pastry brush, brush the curry paste mixture evenly on to all of the eggplants.
5. Evenly lay the thyme onto each eggplant and sprinkle with sesame seeds 5 minutes before cook time is over
6. Roast in the oven for 25 minutes until the curry becomes deeply caramelized and the eggplant is tender.

Recipe Tags

• Healthy
• Thai
• Brunch
• Entree