Sichuan-pepper-roasted eggplant with crispy chilli tofu
This easy, fiery vegetarian salad pairs deeply caramelised eggplant with crunchy protein and quick-pickled eschalots – a nourishing weeknight winner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.watoday.com.au.
Ingredients
- 2 eggplants, halved lengthwise
- 2 tbsp sesame oil
- 2 tbsp Asian chilli bean paste (doubanjiang)
- 1 tsp Chinese five-spice powder
- 3 tbsp rice wine vinegar
- 300g firm tofu, crumbled
- 1 tbsp vegetable oil
- 4 eschalots (French shallots), thinly sliced
- 1 tbsp Shaoxing cooking wine
- 1 tsp salt flakes
- 200g Asian salad mix
- chilli flakes, to serve
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