Fish-fragrant eggplants (Sichuan braised eggplant with garlic, ginger, and chilies) from Serious Eats by Fuchsia Dunlop

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Notes about this recipe

  • Wordsfailme on August 12, 2024

    This dish has it all: it's aromatic and flavorful, relatively quick and easy to make, inexpensive, and vegan to boot. If you have a jar of Sichuan chili bean paste (and if you don't, you should buy one) no special ingredients are required. Sub balsamic for the Chinkiang vinegar if necessary. Watch Fuchsia Dunlop prepare it at Serious Eats and be inspired.

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