Blackened Eggplant With Chilli Peanut Oil & Tofu Crumbs - Cuisine Magazine - From New Zealand to the
Blackened eggplant with chilli peanut oil and tofu crumbs offers a flavorful, charred dish perfect for dinner or a crowd. Try it with rice, noodles, sesame crackers, or flatbreads.
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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
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