Spicy Eggplant Spread with Thai Basil

The last in my trio of eggplant spread recipes, this one takes an Asian approach for a completely different combination of flavors!

Japanese eggplant.

Ingredients

1 lb eggplant, any variety
1 1/2 Tbs light brown sugar
2 Tbs rice wine vinegar
1 Tbs dark soy sauce
2 to 3 Serrano chilies, finely minced
3 Tbs dark sesame or roasted peanut oil
3 garlic cloves, minced
3 Tbs chopped basil, Thai or regular
Salt
Small basil leaves for garnish
2 Tbs sesame seeds, toasted in a small skillet

Procedure

Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.  Don't worry about stubborn flecks of skin.

Mix the sugar, vinegar, soy, and chilies together.  Heat wok or skillet over high heat and add the oil.  When it begins to have, add the garlic and stir fry for 30 seconds.  Add the eggplant and stir fry for 2 minutes, then add the sauce and fry for 1 minute more.  Remove from heat and stir in the chopped basil.  Taste for salt.

Mound the eggplant in a bowl and garnish with the bail leaves and sesame seeds.