Hangzhou aubergines (Rou mo qie zi) from Every Grain of Rice: Simple Chinese Home Cooking (page 212) 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

  • bernalgirl on September 12, 2025

    This is very good, but it’s hard to beat Fish Flavored Eggplant from the same book, or if I want ground pork and eggplant, I am more likely to turn to the recipe in Ottolenghi Simple.

  • chawkins on September 06, 2024

    Quite tasty but mine was not as photogenic as the others shown here, mine was very dark, may be I put in too much of the sweet fermented sauce, so no photo.

  • Ro_ on May 07, 2023

    Really nice, and even my partner who doesn't particularly like aubergines found it acceptable because of the minced pork (which I bumped up a bit). I'm not sure how different this is from a lot of the other aubergine recipes in Dunlop's other books: need to do some cross referencing.

  • LizzieLozza on May 03, 2018

    Easy to turn this into a ten minute supper if you buy Waitrose's frozen chargrilled aubergine slices

  • Joyceeong on June 10, 2017

    Delicious dish. I use the minimal of oil to fry the aubergines. Just a layer of oil in the wok, just enough to fry on one side of the aubergines, then turn them over to fry the other side. I added a little more of the sweet fermented sauce, and soy sauce. Taste as you cook, to your liking. Will definitely be cooking this again!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.