Sichuan-style fish-fragrant eggplant from The Wok - Recipes and Techniques (page 191) by J. Kenji López-Alt

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

  • Eat Your Books

    Can substitute shoyu for light soy sauce

  • h0lly on April 12, 2025

    I make this one on repeat. My entire family loves it. We eat leftovers on top of a Finn Crisp cracker covered in cream cheese.

  • IvyManning on October 21, 2024

    Note to self, stick with fuschia dunlops recipe, it tastes much better.

  • bernalgirl on September 07, 2023

    The recipe yields wonderfully charred eggplant in an addictive sauce. I added bakes tofu in tiny dice in place of the pork and was pleased with the umami flavors and textures.

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