Don’t allow the true name trick you—there’s no fish right right here. Alternatively, this Sichuanese eggplant classic is profoundly flavored with garlic, ginger, and pickled chilies, aromatics which can be often connected with seafood cookery. Photograph: Vicky Wasik Excerpted through the Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Used in combination with authorization regarding the publisher, …