Fish Fragrant Aubergine (Eggplant) 魚香茄子
This recipe captures the essence of a classic Sichuan dish – "魚香茄子, yuxiang qiezi" or fish-fragrant aubergine, aka eggplant. Don't be fooled by the name, there's no fish involved! The "fish-fragrance" comes from a unique combination of savoury and spicy ingredients that creates a truly addictive flavour profile. Soft aubergine batons are bathed in a rich sauce bursting with umami, chili heat, and a hint of sweetness, making this dish a perfect balance of textures and tastes.
Ingredients
1 large Japanese aubergine, but an Italian one will also do, around 300g
1 tsp salt
Neutral cooking oil for frying
For the sauce
- 1 tbsp Sichuan chili bean paste (or doubanjiang)
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 spring onion, thinly sliced (white and green parts separated)
- 1 tbsp soy sauce
- 1 tbsp Chinkiang vinegar (or rice vinegar)
- 1 tsp sugar
- 1/2 cup hot vegetable stock
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
For garnish
- Chopped spring onion greens
- Sesame seeds
Pair it with
.jpg)
Instructions
- Wash the aubergine and cut it lengthwise into thick batons (about 1-inch thick and 3-inches long). Sprinkle evenly with salt and let them sit for at least 30 minutes to draw out any bitterness. Pat dry with kitchen towel to remove moisture once time is up.
- Heat some oil in a pan over medium heat and pan fry the aubergine for a few minutes on each side to brown slightly. Remove and set this aside.
- In the same pan, heat up a bit more oil and add minced garlic, ginger and chilli, and cook for 30 seconds until aromatic, then add the aubergine back in.
- Stir in soy sauce, black vinegar, sugar, and chilli bean paste and combine thoroughly.
- Cover the pan and simmer for 5-6 minutes, or until the eggplant is tender. Add a splash of water if things get dry.
- Plate up the cooked aubergine with the sauce, garnish with spring onions, and enjoy with some steamed rice.
Tips:
- Don't crowd the pan, cook in batches for even browning.
- Adjust the amount of chilli bean paste for your spice preference.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
