Don’t allow the name trick youвЂ”there’s no fish right right here. Alternatively, this Sichuanese eggplant classic is profoundly flavored with garlic, ginger, and pickled chilies, aromatics which are usually connected with seafood cookery.
Photograph: Vicky Wasik
Excerpted through the Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Used in combination with authorization associated with the publisher, W. Continue reading