Sichuan braised eggplant from Australian Gourmet Traveller Magazine, April 2014 (page 120)

Where’s the full recipe - why can I only see the ingredients?

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

  • KarinaFrancis on April 30, 2017

    I made the mistake of not reading the recipe properly and realised it's meant to braise for nearly 2 hours, which was never going to happen. I braised it on the stove in a frypan for about 45 mins total and the eggplant was silky and luscious. The result was delicious and hit all the notes you'd want from a Sichuan dish.

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