Steamed eggplants with scorched green Turkish peppers (Shaojiao ban qiezi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 86) by Fuchsia Dunlop

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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

  • JLDuck on December 05, 2020

    A simple recipe. I thought a few more scorched peppers would be a good thing as the sauce was a little spare. Still a very tasty additional to my growing stock of aubergine recipes.

  • jhead on July 15, 2012

    my go to recipe for quick easy asian eggplant, everyone loves it. Modify hotness levels by reducing chilles

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