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Red Curry Roasted Eggplant

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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


  • 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


  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.

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Mama G's Jolly Good Tips!

1. Preheat oven 20 to 30 minutes to allow coils and walls of oven to heat equally.

2. Sugar in mirin encourages caramelization

3. Score eggplant to allow equal roasting.

4. Serve with Jasmine rice for complete decadence.

5. Please serve and enjoy this dish immediately while hot.

With, Love, Mama G

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