Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Sweet and Sour Japanese Eggplant with Peanuts, Coriander, and Sichuan Peppercorns
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 9 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 702 mg
For my second job as an executive chef, I inherited a staff but scrapped the entire menu. Well, everything except for this one Italian-inspired eggplant dish prepared agrodolce, bracingly sweet and sour from a soak in a mixture of vinegar and sugar. It was that good. Twenty-five years later, I still riff on the dish all the time, and this might be my favorite rendition. Vinegar and honey team up with the lip-buzzing delight of Sichuan peppercorns. Peanuts and whole coriander seeds provide texture and pops of flavor, while lime juice and cilantro freshen it all up.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 9 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 702 mg
Ingredients
Sweet and Sour:
Eggplants:
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Directions
Special equipment:
a spice grinder- For the sweet and sour: Set a small pan over medium-high heat, add the coriander seeds, and toast, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a small bowl and set aside.
- In the same pan, toast the Sichuan peppercorns, shaking the pan occasionally, until fragrant, about 2 minutes. Coarsely grind the peppercorns in a spice grinder and transfer to a separate small bowl. Add the vinegar, honey, and chile flakes to the bowl with the peppercorns, stir well, and set aside.
- For the eggplants: Heat half of the coconut oil in a heavy-bottomed 14-inch skillet (or work in two batches with a smaller skillet) over medium-high heat until it shimmers. Add half of the eggplant in batches if needed, season with salt and cook, turning occasionally, until golden brown and nearly tender, 5 to 7 minutes. Transfer to a plate and repeat with the remaining oil and eggplant if cooking in batches.
- Return the eggplant to the skillet, then stir in the toasted coriander seeds, onion and garlic and season with more salt if desired. Cook until the onion begins to soften and the eggplant is tender, 3 to 5 minutes.
- Add the sweet and sour mixture, stir gently but well, and cook for 20 seconds or so, so the syrupy sauce coats the eggplant. Season with salt and pepper, drizzle in the sesame oil and remove the pan from the heat. Add the cilantro stems, lime zest, lime juice and peanuts and mix gently but well. Season to taste with more salt.
- Transfer to a plate, garnish with the cilantro leaves, more peanuts and a squeeze of lime. Serve right away.
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