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Smoky Sichuan Eggplant by Andrew Clarke

Recipe uses Chipotle Sauce
Chipotle Sauce
8 servings
Smoky Sichuan Eggplant by Andrew Clarke
Smoky Sichuan Eggplant by Andrew Clarke


Ingredients Weight Measure
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.
Sugar---2 Tbsp.
Good-quality red wine vinegar---1 Tbsp.
Garlic, minced---3 cloves
Fresh gingerroot, minced---1-inch piece
Eggplants---3 each
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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