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 cookery.

Full Story: https://www.seriouseats.com/recipes/2020/01/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies.html

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