Sichuan spicy eggplant (Yu-xiang eggplant) from Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LFL on May 15, 2021

    3 stars. This was my second time making this recipe and it wasn't as good as I remembered. Pretty disappointing, actually. Too vinegary and not sweet enough, and it needed more depth. A week later I made a version of this recipe from Serious Eats (Braised Eggplant With Tofu in Garlic Sauce) and though still not restaurant quality it turned out much better.

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