Cool steamed aubergine with a garlicky dressing (Liang ban qie zi) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 60) by Fuchsia Dunlop

  • spring onions
  • aubergines
  • garlic
  • fresh ginger
  • Chinkiang vinegar
  • light soy sauce

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

  • Foodycat on February 25, 2020

    Delicious! Really silky and fragrant. I have a very savoury palate and I also didn't see any need for extra salt.

  • JLDuck on October 04, 2018

    Very easy and delicious. I found that the addition of soy sauce precluded the need for salt.

  • sosayi on July 12, 2018

    Agreed with krista_jo that it's very easy and delicious. I loved the coolness on a hot summer day, too. Only change I'd make is to add more soy or some salt. I added some to my plate and that perked it right up! It might have been just my soy sauce, but something to watch for.

  • krista_jo on October 16, 2016

    Easy and delicious. The hot oil gives it a nice smoky flavour.

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