Sichuan Fish Fragrant Eggplant

Another big achievement unlocked yesterday. I cooked one of my favorite dishes – Sichuan Fish Fragrant Eggplant from Fuchsia Dunlop’s “Every grain of Rice” book.

My partner wouldn’t let me deep fry the eggplant, so I had to be content with the alternate non-deep-fry option that Fuchsia describes, which is simply to brush the eggplant with oil and then pan fry them.

The end result was absolutely delicious! Like, I would be totally happy to pay for this in a restaurant:

Sichuan Fish Fragrant Eggplant

There was a ton of eggplant, so I get to take some to work today! Woo!

And to supplement the meal I cooked the good old Tomato with Egg, and my partner made a smacked Cucumber salad. Delish!

The Meal