Szechuan spicy eggplant

From On Rice: 60 Fast and Easy Toppings That Make the Meal

Cookbook

Author(s): Rick Rodgers, Frankie Frankeny

Page 110

Cuisine: Chinese

Reviews

1 reviews, average rating 3.0 / 5

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16 years ago

★ ★ ★ ★ ★ 3/5

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This does taste quite 'Chinese'. I wasn't very taken with boiling instead of frying the eggplant, but my husband was.

Next time I will egg-fry the rice going with this.

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