Even the healthiest eaters are happy to throw veg out the window come barbecue season. The sun is shining, the booze is flowing and the only thing anyone ever cooks on the barbecue is meat, right? Wrong.
The grill can work wonders on all manner of vegetables, meaning you can tick off a couple of your five-a-day while enjoying a smoky summer feast. Try this Sichuan aubergine recipe from Andrew Clarke, chef at Brunswick House and fully paid-up member of Tabasco’s #BetterBBQ campaign. We guarantee it will impress your friends and family far more than a charcoal-crusted sausage.
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Smoky Sichuan Aubergine Recipe
- 3 aubergines
- 1tbsp sea salt
- 200ml olive oil
- Salt and pepper to taste
For the Sichuan dressing:
- 100ml light soy sauce (or Tamari for a gluten-free version)
- 100ml extra virgin olive oil
- 2tbsp white sugar
- 1tbsp red wine vinegar
- 1tbsp Sichuan peppercorns, toasted and crushed
- 1tbsp cumin seeds, toasted and crushed
- ½ bottle of Tabasco Chipotle Sauce
- 3 cloves of garlic, minced
- 2-3cm fresh ginger, minced
For the garnish:
- Handful of coriander leaves
- 1tbsp sesame seeds, toasted
- 4 spring onions, finely chopped
- Use a flat hot plate or frying pan over the barbecue to toast the Sichuan peppercorns and cumin seeds for a minute until they release their aromas. Allow to cool.
- Add the extra virgin olive oil, soy sauce, sugar and red wine vinegar to a bowl. Crush the toasted Sichuan peppercorns and cumin seeds and add to the mixture. Add the Tabasco Chipotle Sauce, then the fresh garlic and ginger and mix.
- Slice the aubergines into 2.5cm-thick disks and rub with the olive oil and sea salt.
- Grill the aubergine slices on the barbecue on both sides and continue to add olive oil and salt until they turn golden brown.
- Place the aubergine on a plate and spoon over the dressing. Garnish with the fresh coriander leaves, spring onions and toasted sesame seeds.
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