This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet.
If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.
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
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1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
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Transfer annato seeds and pink peppercorns into a bowl and mix everything together.
PREHEAT OVEN 425ºF… MAKE THE BITES
2 striped eggplants
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bag of baby tricolor potatoes
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fresh thyme, for garnish (optional)
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Bourbon Glaze (recipe)
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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
