Smoky Sichuan Eggplant by Andrew Clarke
|TABASCO® brand Chipotle Pepper Sauce||---||2-1/2 oz.|
|Sichuan peppercorns||---||1 Tbsp.|
|Cumin seeds||---||1 Tbsp.|
|Extra-virgin olive oil, divided||---||10 oz.|
|Light soy sauce (or tamari for a gluten-free version)||---||3-1/3 oz.|
|Good-quality red wine vinegar||---||1 Tbsp.|
|Garlic, minced||---||3 cloves|
|Fresh gingerroot, minced||---||1-inch piece|
|Sea salt||---||1 Tbsp.|
|Salt and black pepper, to taste||---||---|
|Coriander leaves||---||1 handful|
|Spring onions, finely chopped||---||4 each|
|Sesame seeds, toasted||---||1 Tbsp.|
Make a Sichuan dressing: Use a flat hot plate or frying pan over a barbecue to toast Sichuan peppercorns and cumin seeds for a minute, until they release a toasty aroma. Allow to cool.
In a bowl, add 3-1/3-oz. olive oil, soy sauce, sugar and red wine vinegar. Crush toasted Sichuan peppercorns and cumin seeds over the liquid, add TABASCO® Chipotle Sauce, fresh, minced garlic and ginger, and mix together. Set aside.
Slice eggplants into one-inch-thick discs and rub with olive oil and sea salt.
Grill eggplant slices on a barbecue on both sides; continue to apply olive oil and salt to eggplant slices until they turn a nice golden-brown and are just cooked.
Place grilled eggplant slices on a plate and spoon the dressing over. Garnish with fresh coriander leaves and spring onions, and sprinkle with toasted sesame seeds.
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