Fish-fragrant eggplants (Yuxiang qiezi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 266) by Fuchsia Dunlop

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

  • Livia on February 21, 2026

    Loved this, a repeat

  • Stephenn31 on January 13, 2024

    I love this dish. Excellent flavours. Don’t overcook the eggplant in the first deep fry

  • JLDuck on March 19, 2020

    Another fabulous aubergine recipe. Able to cook in advance to the point of returning the eggplant to the sauce. It is spicy but not over powering.

  • kitchen_chick on May 03, 2016

    Sauce is fabulous and great on other things.

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