Meatless BBQ: Spiced-up Eggplant & Baby Potatoes with Bourbon Dip

Recipe

Meatless BBQ: Spiced-up Eggplant & Baby Potatoes with Bourbon Dip

Duplicating the flavors from our ribs recipe, we’ve come up with two options for your vegetarian friends. A spice blend gets applied to potatoes and eggplant, and the bourbon glaze becomes a dip. These also work as side dishes on any BBQ buffet, and keeps everyone happy.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder

1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon

Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants

bag of baby tricolor potatoes

fresh thyme, for garnish (optional)

Bourbon Glaze (recipe)

Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion