Eggplant really doesn’t get enough love. The craze was brussels sprouts in 2012, kale in 2013, not too sure what the vegetable craze will be this year… but I’m hoping that eggplant will make it to the list in the near future because it’s a damn good (and healthy) vegetable that too many people find repulsive. People who say “it’s the texture” are just being narrow-minded. The texture of an eggplant is similar to a zucchini!
Fish Fragrant Eggplant (鱼香茄子) is a classic Sichuan homecooked dish. As Appetite in China (where I got my recipe) says, the name is deceiving because it isn’t meant to taste like fish at all. The flavor is associated with how fish is often prepared in Sichuan cuisine, hence the name. It’s super easy to make and goes great with a bowl of rice. Very few Chinese kids hate eggplant and I attribute that to them growing up with this very specific dish. Continue reading Shi’s Kitchen: Fish Fragrant (YuXiang) Eggplant