Sichuan-style spicy eggplant from The Food of China by Nina Simonds and Deh-Ta Hsiung

  • scallions
  • eggplants
  • rice vinegar
  • Shaoxing rice wine
  • chile bean paste
  • light soy sauce
  • roasted sesame oil

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

  • Ganga108 on March 04, 2021

    This is a delightful dish. Spicy, soy-saucey, and wonderful. We love steamed eggplant so it ticked all our boxes. Used Laoganma Chilli Black Bean Sauce which is a standard at our place.

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