The province of Sichuan (Szechuan) in southwestern China has a bold, pungent and spicy cuisine. It’s known for it’s liberal use of garlic, chillies, vinegar and sichuan pepper. Here’s a great example of Sichuan braised eggplant from Serious Eats. Trim ¾ kg (1½ lbs) of small Asian eggplants and cut them into quarters lengthwise then into 10cm (4″) lengths. Pour … Continue reading sichuan braised eggplant