Fiery Charred Szechuan-inspired Eggplant

It is no secret that I love eggplant. I may not make eggplant dishes every day, but, when it is in season, I bring home as many varieties as I can find at the market, plus I grow my own favorites in the garden every year when it gets warm enough in these parts: Ichiban, Black beauty, Cloud Nine, Casper, and some heirloom varieties that I can find.

Any variety will be fine for this recipe. The sauce glaze is fairly standard as well. The extra step that boosts this recipe is the initial brining, and then charring over open flame a bit before braising in the sauce.

Ingredients
Brine: ¼ cup salt in 4 cups water
1 medium globe eggplant, cut into thick pieces lengthwise

Sauce:
2 Tablespoon dry white wine
2 Tbsp low sodium soy sauce
1 Tbsp Zhenjiang vinegar
1 Tbsp mirin
1 Tbsp Nam Prik Pow if available, or Sambal oelek

Chopped Thai red chilies, sweet red bell peppers
4 to 6 garlic cloves, crushed
1 tsp sesame oil

Preparation

1. Soak the eggplant slices in brine while assembling the other ingredients, for about 15 minutes
2. Heat the sesame oil in a pot, add the garlic and chilies and peppers and saute till aromatic
3. Add the sauce ingredients and allow it to simmer
4. Remove eggplant from brine, pat dry and char it over over flame: I use my roti grill for flame roasting
5. Drop the charred/flame roasted eggplant in the simmering sauce, cover and allow to cook over low heat for slow braising
6. Remove the lid when eggplant is mostly done but still firm, not mushy, toss it well till sauce thickens
7. Serve warm with steamed rice

Spicy Bitter Melon Curry with Fenugreek and Szechuan Peppercorns

Indian Bitter gourd and Chinese Bitter melon are oft-relished veggies at home. Having offered it to kids since they were little, both seem to like bitter gourd and bitter melon, especially as chips. Healthful properties of this supremely bitter vegetable is no secret in India, where many regional recipes showcase this green beauty.

This time, the flavors come from toasted Szechuan peppercorns and fenugreek seeds, along with other curry staples. After toasting the peppercorns, put it through a sieve to remove the husks before using.

Health benefits of fenugreek is also quite well-accepted in India, where the cuisine naturally incorporates it in many everyday dishes. Just ½ tsp of fenugreek seeds, soaked overnight, drained and rinsed in the morning and eaten on an empty stomach is a habit I had going for a while, and still do on and off but not as regularly as I'd like, being too forgetful with old age and all.

Served with a side of pearl millet, this is a hearty weekend brunch.

Ingredients
1 Thinly sliced red onions
2 medium bitter melon, cleaned and sliced
1 Tbsp brown sugar
1 Tbsp sesame oil
1 tsp turmeric powder
salt to taste
cilantro for garnish

Spice Mix:
1 Tbsp Szechuan Peppercorns, toasted
1 tsp Fenugreek seeds, toasted

Masala paste/gravy:
2 Tbsp Tamarind
1 Tomato, chopped
1 cup diced yellow or red onions
6 cloves of garlic
1 Tbsp fresh grated ginger

Preparation

1. Soak the sliced bitter melon in salted water and let it sit while preparing the spices
2. Masala paste: Grind up the paste and keep handy
3. Spice mix: toast the peppercorns and fenugreek seeds, put it through a spice grinder and sift to remove the shell-like husks
4. Heat the oil in a pan and sauté the sliced onions with a pinch of salt and turmeric powder
5. Add in the masala paste and saute some more till the rawness of onions mellows down; then stir in the spice mix powder and sauté some more
6. Drain the bitter melon, rinse well, pat dry, and add it to the pan, stir in enough water to make a gravy, cover and simmer on medium low heat till bitter melon is cooked through
7. Adjust salt to taste, garnish with cilantro and serve warm with roti or quinoa or millet