Smoky Aubergines
Smoky Aubergines
©TABASCO
Smoky Aubergines
©TABASCO
For the Sichuan dressing:
Ingredients (Serves 8)
100
ml
light soy sauce (or Tamari sauce)
100
ml
extra virgin olive oil
1
tablespoon
red wine vinegar
1
tablespoon
Sichuan peppercorns (toasted and crushed)
1
tablespoon
cumin seeds (roasted and crushed)
1/2
bottle
Tabasco Chipotle sauce
3
clove
garlic, crushed
2,5
cm
ginger, finely chopped
2
tablespoon
sugar
In addition:
Ingredients (Serves 8)
3
aubergines
1
tablespoon
sea salt
200
ml
olive oil
1
handful
coriander leaves
1
tablespoon
roasted sesame seeds
4
spring onions, cut into fine rings
- For the dressing, mix the olive oil, soy sauce, sugar and red wine vinegar in a bowl and pour over the toasted and crushed peppercorns and cumin.
- Add Tabasco Chipotle Sauce, garlic and ginger and mix well. Cut the aubergines into 25cm thick slices and rub with olive oil and sea salt.
- Sear the aubergine slices on both sides on the grill or in the pan, brushing them frequently with salt and olive oil, until they are a golden-brown colour and fully cooked.
- Arrange on a plate and pour the dressing.
- Sprinkle with fresh coriander, spring onion and sesame seeds.
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