Serves 4
60 min
Fish-Fragrant Eggplants
Recipe GLPRebc522e8293db7
A classic Sichuan dish featuring tender eggplant cubes deep-fried until golden, then braised in a savory-spicy sauce infused with garlic, ginger, and chile bean paste. The combination of umami flavors and subtle heat creates a complex, aromatic dish that is naturally vegan and packed with vegetables. Serve as a main course over steamed rice.
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Ingredients
1 pound 5 ounces eggplants (1–2 large), cut into ¾-inch cubes
Salt for sprinkling
Cooking oil for deep-frying
1 1/2 tablespoons Sichuan chile bean paste
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
10 tablespoons hot vegetable stock or water
4 teaspoons superfine sugar
1 teaspoon Chinese light soy sauce
3/4 teaspoon potato starch mixed with 1 tablespoon cold water to form a slurry
1 tablespoon Chinkiang vinegar or black rice vinegar
6 tablespoons thinly sliced scallion greens
Directions
Prepare the eggplant by cutting them into ¾-inch cubes. Spread the cubes on a cutting board and sprinkle generously with salt. Let sit for 10 minutes to allow the eggplant to release moisture and soften slightly.
Pat the eggplant cubes dry with paper towels to remove excess moisture. This helps them fry more evenly and achieve a better texture.
Heat oil in a deep pan or wok to 325°F (160°C). Working in batches to avoid overcrowding, carefully add the eggplant cubes and deep-fry for 4–5 minutes, stirring occasionally, until they are golden brown and tender. Use a slotted spoon to transfer the fried eggplant to a paper towel-lined plate. Drain the oil, leaving about 2 tablespoons in the pan.
Return the pan to medium-high heat with the remaining oil. Add the chile bean paste and stir-fry for about 30 seconds until fragrant and the oil becomes reddish.
Add the chopped garlic and ginger to the pan and stir continuously for about 30 seconds until the mixture is very aromatic.
Pour in the hot stock or water, then add the superfine sugar and soy sauce. Stir well to combine and dissolve the sugar.
Return the fried eggplant to the pan and stir gently to coat all the pieces with the sauce. Simmer over medium heat for 3–4 minutes, allowing the flavors to meld.
Stir the prepared potato starch slurry again to ensure it is well mixed, then slowly drizzle it into the simmering sauce while stirring constantly. Cook for another minute until the sauce thickens and becomes glossy.
Remove from heat and add the Chinkiang vinegar. Stir well to incorporate.
Transfer the dish to a serving platter and garnish generously with thinly sliced scallion greens. Serve immediately over steamed white rice.
