Today’s badly presented slop on a plate was Yuxiang Aubergine - that’s eggplant to those who don’t speak proper English! 😉 - with added leftover broccoli … plus a side of sesame seed, mirin, soy & white Lynn miso slathered goma-ae beans. China meets Japan! Yuxiang is made with a thick, rich sauce using doubanjiang (broadbean chilli paste). Topped with quick pickled ginger and spring onion. #vegan #vegetarian #recipe #dinner #dinnerideas #chinesefood #japanesefood #doubanjiang #saturday #yuxiang