Three treasures of the earth (Dìsānxiān) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 122) by Hannah Che

  • scallions
  • soy sauce
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute green bell peppers for res bell peppers. See recipe for a roasted variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute green bell peppers for res bell peppers. See recipe for a roasted variation.

  • christineakiyoshi on August 02, 2025

    Great recipe when you have an abundance of eggplant and peppers. I also had potatoes that I had grown. Delicious dish, 5 stars.

  • LE1162 on January 20, 2025

    I'm a dedicated hater of eggplant and this recipe converted me--the roasted chinese eggplant picked up flavor beautifully and had a nice texture. Great recipe, I've already repeated it once (with some adaptations that weren't as good as the original recipe, so I'll stick to that from now on) and it's probably going to become a regular for me. One tip if roasting instead of frying: it's easier to use two trays and start the potatoes while the eggplant is soaking, to account for the different roasting times.

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