1. Prepare the Aubergine

Start by washing the aubergine and cutting it into thick batons - about 1-inch thick and 3 inches long. This size helps the aubergine hold its shape while absorbing all the delicious flavours.

2. Remove Bitterness

Sprinkle the cut aubergine evenly with salt and let it sit for at least 30 minutes. This draws out any bitterness and excess moisture, leading to a better texture when cooked.

After the time is up, pat the pieces dry with a kitchen towel to remove moisture.

3. Pan-Fry the Aubergine

Heat a generous amount of oil in a pan over medium heat. Add the aubergine batons in a single layer and pan-fry for a few minutes on each side, until slightly browned.

Work in batches if needed to avoid overcrowding the pan. Once done, remove from the pan and set aside.

4. Fry Off the Aromatics

‍In the same pan, add a bit more oil and toss in the minced garlic, ginger, and chilli. Stir-fry for about 30 seconds, just until aromatic. This step is key to developing the signature Sichuan flavour.

5. Combine the Sauce

Return the browned aubergine to the pan and stir in:

• Soy sauce – for savoury umami
• Black vinegar – adds a deep, tangy richness
• Sugar – balances the spice with a hint of sweetness
• Chilli bean paste (doubanjiang) – brings heat and depth of flavour

Mix everything thoroughly, ensuring the aubergine is well coated in the sauce.

6. Simmer Until Tender

Cover the pan and let it simmer for 5-6 minutes until the aubergine becomes soft and absorbs all the flavours. If the pan starts looking dry, add a splash of water to keep everything saucy.

7. Serve and Enjoy

Plate up the cooked aubergine along with the rich sauce. Garnish with chopped spring onions for a fresh finish.

Serve immediately with steamed rice to soak up all the incredible flavours.

Tips:

• Don’t overcrowd the pan – Cook the aubergine in batches to ensure even browning and avoid steaming.
• Adjust spice levels – If you prefer a milder dish, reduce the amount of chilli bean paste. If you love heat, feel free to add more!
• Use the right aubergine – Chinese or Japanese aubergines work best because they’re tender and absorb flavours well. If using globe aubergines, slice them thinner for even cooking.

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FAQs

1. What does ‘fish-fragrant’ mean in this dish?

The term yuxiang (魚香) means “fish-fragrant” in Chinese, but it doesn’t mean the dish contains fish. Instead, it refers to the traditional seasonings used in Sichuan fish dishes, which also work beautifully with aubergine.

2. Is this dish spicy?

Yes, but you can control the heat! The spice mainly comes from doubanjiang (Sichuan chilli bean paste). If you prefer a milder version, you can reduce the amount or substitute it with a mild chilli sauce.

3. What type of aubergine should I use?

Chinese or Japanese aubergines work best because they have a softer texture and absorb flavours more effectively. However, if using globe aubergines (the larger, rounder variety), slice them thinner to ensure they cook evenly.

4. Can I make this dish vegan?

Absolutely! The traditional recipe is already vegetarian, and you can make it fully vegan by ensuring that your soy sauce and other ingredients don’t contain animal-derived additives.

5. What should I serve with Fish-Fragrant Aubergine?

This dish pairs beautifully with steamed jasmine rice or noodles to soak up the delicious sauce. You can also serve it alongside other Sichuan-style dishes like Mapo Tofu or Stir-Fried Green Beans for a complete meal.

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