Spicy eggplant pot from Revolutionary Chinese Cookbook: Recipes from Hunan Province 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

  • Ro_ on April 21, 2023

    I think there is an error in the ingredient list on EYB because my book does not call for pork ribs and I can't really see how they would work in this recipe? Anyway, I only partly peeled the aubergines, because I like the skin. I was worried the dish would be too salty overall, but it was great. Very nice.

  • chawkins on April 14, 2021

    I did not peel the eggplant as directed as I was worried that they might absorb more oil peeled. Very good dish and quite spicy.

  • jenniebakes on October 05, 2018

    I really enjoyed this - I was thinking vinegar would make it even better and then read nathanieldaw's comment, so off to find the fish fragrant eggplant recipe!

  • nathanieldaw on September 20, 2013

    This is basically the fish fragrant eggplant from Dunlop's "Land of Plenty", plus pork and minus sugar and vinegar. I think it's best with all three!

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