Fragrant Sichuan aubergines from Simple: Effortless Food, Big Flavours (page 273) by Diana Henry

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

  • anniecc on December 11, 2023

    Good but not life changing. I had all the correct ingredients, the only departure I made from the recipe was to steam the aubergines before proceeding with the recipe. I just wasn’t convinced that they’d get to the right texture if following the author’s technique. Pre-steaming came out perfect, texture wise.

  • Foodycat on April 23, 2018

    I used Korean chilli paste instead of Chinese chilli bean paste (which is a substitution mentioned in the recipe) and found the sauce thick enough without adding starch. It's delicious - silky, luscious aubergine in a really nicely balanced tangy sauce.

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