Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats
Part of our series on Sichuan Flavors with Fuchsia Dunlop, Fuchsia introduces one of her favorite dishes, Fish-Fragrant Eggplants. Don’t let the name fool you—there’s no fish in this dish. Instead, this Sichuanese classic is deeply flavored with garlic, ginger, and pickled chilies, aromatics that are often associated with fish… Continue Reading Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant | Serious Eats
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- Categories: Shandong cuisine
- Tags: aubergines, chinese cooking, cooking, daniel gritzer, eggplant, fish fragrant, fuchsia dunlop, pickled chilies, Serious Eats, sichuan, sichuan cuisine, sichuan flavors, spicy food, sweet and sour, szechuan, vegetarian recipes, wok skills
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