Smoky Sichuan Eggplant by Andrew Clarke Recipe

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.