Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network

Sweet and Sour Japanese Eggplant is an easy side dish to round out any meal ????
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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Sweet and Sour Japanese Eggplant with Peanuts, Coriander, and Sichuan Peppercorns
RECIPE COURTESY OF BROOKE WILLIAMSON
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

Sweet and Sour:
2 teaspoons coriander seeds
2 teaspoons Sichuan peppercorns
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon gochugaru (Korean chile flakes) or crushed Calabrian chile

Eggplants:
2 tablespoons coconut oil or neutral oil, like canola
2 pounds Japanese eggplants, halved lengthwise and cut crosswise on an angle into 1/2-inch-thick pieces
Kosher salt and freshly ground black pepper
1/2 cup thinly sliced red onion
2 garlic cloves, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon thinly sliced cilantro stems, plus a big pinch of leaves for garnish
Finely grated zest and juice of 1 lime, plus more lime juice for serving
Coarsely chopped roasted unsalted peanuts (I love skin-on Spanish peanuts), for serving

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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Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network

Categories: Food

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