Smoky Sichuan Eggplant by Andrew Clarke
Ingredients
| 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. |
Preparation
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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