Serves 4
60 min
Fish-Fragrant Eggplants
Recipe GLPR4a4517f7a543dc
A classic Sichuan dish featuring tender eggplants deep-fried until golden, then braised in a savory, garlicky sauce infused with chile bean paste, ginger, and vinegar. The aromatics create a complex, layered flavor profile—nutty, spicy, and slightly tangy—that makes this vegetable dish deeply satisfying. Served over rice or as part of a multi-course meal.
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Ingredients
1 pound 5 ounces (600g) eggplants, cut into 2-inch batons or chunks
Salt for seasoning
2½ cups Cooking oil for deep-frying, about 2–3 cups
1 1/2 tablespoons Sichuan chile bean paste (doubanjiang)
1 1/2 tablespoons finely minced garlic
1 tablespoon finely minced fresh ginger
10 tablespoons (150 ml) hot vegetable or chicken stock
4 teaspoons superfine sugar
1 teaspoon Chinese light soy sauce
3/4 teaspoon potato starch mixed with 1 tablespoon cold water (slurry)
1 tablespoon Chinkiang black vinegar
6 tablespoons thinly sliced scallion greens
Directions
Trim and wash the eggplants thoroughly. Cut them lengthwise into quarters, then cut each quarter into 2-inch batons or 2-inch chunks. Lightly salt all sides of the eggplant pieces and allow them to sit for 10–15 minutes to draw out excess moisture.
Pat the eggplant pieces dry with paper towels to remove excess water. This ensures crispy, golden results when frying.
Heat cooking oil in a deep pot or wok to 350°F (175°C). Working in batches to avoid crowding, carefully lower the eggplant pieces into the hot oil and fry for 5–8 minutes, stirring occasionally, until the eggplant is golden-brown and tender on the outside. Use a slotted spoon to transfer the cooked eggplant to a paper towel-lined plate. Drain excess oil.
Pour off most of the oil from the pot, leaving about 1–2 tablespoons. Return the pot to medium-high heat and add the chile bean paste, minced garlic, and minced ginger. Stir constantly for 1–2 minutes until fragrant, then stop before the garlic and ginger begin to scorch.
Pour in the hot stock, and add the sugar and soy sauce. Stir well to combine and break up the chile bean paste into an even sauce. Return the fried eggplant to the pot and gently stir to coat all pieces with the sauce.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover and braise for 10–15 minutes, stirring occasionally, until the eggplant is very tender and the sauce has reduced slightly.
Prepare the potato starch slurry by stirring the potato starch and cold water together until smooth. Uncover the pot and stir in the vinegar, then drizzle in the slurry while stirring gently and constantly. The sauce will thicken within 30–60 seconds. Continue stirring until the mixture is glossy and evenly coated.
Remove from heat and transfer to a serving platter. Garnish generously with the sliced scallion greens and serve warm.
