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Fish-Fragrant Eggplant

Name: Fish-Fragrant Eggplant
Total time: 40m
Yield: 4 servings
Cuisine: China
Ingredients: 600g Chinese eggplant, batons; 2 tbsp pickled chili paste (or doubanjiang); 4 garlic, minced; 2 tbsp ginger, minced; 3 scallions; Sauce: 2 tbsp soy, 2 tbsp black vinegar, 1.5 tbsp sugar, 1 tsp cornflour, 4 tbsp stock; Oil for frying

Yu xiang qie zi — silky Sichuan eggplant in a sweet-sour-spicy sauce built on pickled chili and garlic.

40m 4 servings Easy

Ingredients

• 600g Chinese eggplant, batons
• 2 tbsp pickled chili paste (or doubanjiang)
• 4 garlic, minced
• 2 tbsp ginger, minced
• 3 scallions
• Sauce: 2 tbsp soy, 2 tbsp black vinegar, 1.5 tbsp sugar, 1 tsp cornflour, 4 tbsp stock
• Oil for frying

Method

Step 1 of 425%

Deep-fry eggplant until collapsing; drain.

Swipe left/right to change step

1
Deep-fry eggplant until collapsing; drain.
2
Fry chili paste, garlic and ginger in a little oil until red.
3
Add mixed sauce and simmer to a glaze.
4
Return eggplant; toss; finish with scallion.