Steamed eggplant with soy sauce & garlic (Suànróng qiézi) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 109) by Hannah Che

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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

  • Eat Your Books

    Can substitute Japanese eggplants for Chinese eggplants, and chile flakes for ground chile.

  • AmomentOfMusic on March 08, 2026

    I ended up using small globe eggplants, as that is all I had. Still good, though it took me closer to 20 minutes before it felt fully cooked. Definitely would make again.

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