Blackened Eggplant With Chilli Peanut Oil & Tofu Crumbs - Cuisine Magazine - From New Zealand to the

Ingredients

• 2 eggplants
• 2 teaspoons sesame oil
• 1 tablespoon black vinegar
• 2 tablespoons soy sauce
• 2 tablespoons tahini
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon Sichuan peppercorns
• ¼ teaspoon salt
• 150g firm tofu
• 1 tablespoon neutral oil such as sunflower
• chilli peanut oil, to taste (see recipe)
• 2 tablespoons chopped chives
• CHILLI PEANUT OIL
• 6 cloves garlic, finely chopped
• 1 cup neutral oil such as sunflower or peanut
• ½ cup roasted, unsalted peanuts, finely chopped
• 3 tablespoons (20g) chilli flakes
• 1 tablespoon sesame seeds
• 1 star anise