Recently at the market, I spotted a large basket of eggplants in various shapes and colors. Their fate was not clear to me at the time, but something in the back of my mind was encouraging a Northern Chinese approach.
I’ve seen this dish many times in magazines and on cooking shows, yet never thought to do it myself. Hindsight being what it is, I realize now that it’s because of the remarkable ease of preparation, not to mention its natural photogenic quality. With so many angles, shadows and sauce filled crevices, I ended up with a gorgeous plate of food. It was mainly complimented by the wonderful quality of light on my mom’s porch as dusk hits.
While this may seem like a lowly side dish, it’s far from a throwaway recipe, if for no other reason than its versatility. Use this sauce on beef, poultry or a firm white fish. Pretty much any vegetable with sturdy flesh could be substituted as well. Think about all the times you’ve thought to yourself, ” we have no food”, but you did. Don’t say that, because you did. You failed to notice the brown paper bag filled with zucchini and squash in the back of the crisper.
I made this along with a hunk of organic, grass-fed top sirloin cut into narrow strips and seared in a cast iron pan with a lot of brown butter. With that I scorched a half head of broccoli cut into florets and then sliced in half to create a flat surface needed for proper coloration. Make sure not to waste the stalks. If you cut them thin they will be tender and will look like miniature green versions of that 70’s style clock cut from a Cypress tree stump, your weird uncle has mounted in his house boats sleeping quarters. Be careful never to overcook broccoli. Use a very hot pan and flash sauté those guys with a big nob of butter at the beginning and end! The marriage of these two items resulted in a southerners rendition of Beef & Broccoli.
Szechuan Roasted Eggplant
- About 1 1/2 lbs eggplant (Japanese preferably)
- 1/2 cup prepared Hoisin sauce
- 1 Tbsp. Tamari (or soy sauce)
- 1 Tbsp. rice wine vinegar
- 1 Tsp. brown sugar
- 1 Tsp. sesame oil
- A couple shakes of Five Spice Powder
- Canola Oil
Pre-Heat Oven to 400.
With a paring knife, slice the eggplant lengthwise into 1/3-1/2″ thick planks and score them on the flesh side to make a diamond pattern. Coat with a thin layer of canola oil, then lightly sprinkle with salt. Lay slices skin side down on a baking sheet. Combine Hoisin, Tamari, vinegar, sugar, sesame oil and five spice in a small bowl, then brush it evenly over the eggplant.
Roast for 15- 20 minutes, or until they have caramelized, building a dark Mahogany color around the edges.