This makes a wonderful vegetarian dish. The acidity of the tomatoes adds an element of sharpness to offset the luscious eggplant, and the extra virgin olive oil, while unusual in Chinese cooking, works perfectly with these Mediterranean ingredients. The eggplant and dressing can be prepared in advance, but don’t dress the eggplant until ready to serve or it will go soggy.

convert Ingredients
For the Sichuan pepper and salt
1 tablespoon Sichuan peppercorns
3 tablespoons sea salt

For the eggplant
2 medium-sized eggplants (aubergines)
1 tablespoon sea salt

For the tomato dressing
4 small tomatoes, diced
1 tablespoon fish sauce
1/4 cup extra-virgin olive oil
1/4 cup finely sliced spring onions (scallions)
1/4 cup finely chopped coriander (cilantro) leaves
2 tablespoons malt vinegar
1 tablespoon white sugar
1 tablespoon light soy sauce
1 tablespoon lemon juice

Vegetable oil for deep-frying
2 tablespoons finely sliced spring onions (scallions)
2 tablespoons Pinch of Sichuan pepper and sea salt

Simple Chinese Cooking
Buy the Book
Method
Make the Sichuan pepper and salt mixture
1. Dry-roast peppercorns and salt in a heavy-bottom pan. When the peppercorns begin to “pop” and become aromatic, take off the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder.

Make the eggplant
1. Trim eggplants and slice into 3/4-inch rounds, Place slices on a tray in one even layer, sprinkle with salt on both sides and stand for 45 minutes. Pat dry with kitchen paper to remove any bitter juices.

2. Make the tomato dressing by combining all ingredients (from tomatoes to lemon juice) in a bowl and set aside.

3. Heat oil in a hot wok until surface seems to shimmer slightly. Add eggplant and deep-fry for about 8 minutes or until lightly browned and tender. Remove from oil with a slotted spoon and drain well on kitchen paper.

4. Arrange fried eggplant on a platter and top with Tomato Dressing, Sprinkle with spring onions and Sichuan salt and pepper and serve immediately.

You can use bought Sichuan pepper if you want (and it’s still good without it) and serve it with rice .. really once you’ve made the dressing all you have to do if fry the eggplant .. easy

Thanks!

Just blog hopping to promote my site: PinoyNegosyoTechs. Thank you!

He halved the eggplant lengthwise and cross-scored the surface of each half. After salting the halves, he propped them scored side down to drain for about a half an hour.

The halves were placed face down on a hot grill just long enough for the cross-hatching to open up a little and for the face of the halves to get that grilled look. He then placed each half bottom side down over the cooler area of the grill and basted each half with EVOO (extra virgin olive oil). The basting was repeated periodically until the flesh in each half was fork tender (I don’t recall the length of time). It was fantastic!