Yunnan Style Grilled Veggies With Dipping Sauce - cooking recipe

Ingredients

Sauce
2 medium tomatoes
3 tablespoons ketchup
2 egg yolks
3 re-hydrated red chilies, deseeded
2 teaspoons vegetable oil
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely chopped
3 scallions
1/8 teaspoon salt
1/8 teaspoon black pepper
Grilled Veggies
bamboo skewer, soaked overnight in water
1 medium eggplant
2 sweet potatoes
1 medium zucchini
sesame oil
sea salt, to taste

Preparation

Place all the sauce ingredients in a food processor and blend until smooth. Saute in a pan over medium high heat for about 6 minutes or until the sauce thickens. Let cool to room temperature.
Cut vegetables into 6 inch chunky strips and skewer with bamboo skewers. Brush with sesame oil and grill over hot coals until veggies are cooked through and skin begins to blister. Sprinkle lightly with sea salt and serve with a side of dipping sauce.