Yuxiang Eggplant Recipe

Yuxiang eggplant, or fish-fragrant aubergine, is one of Sichuan's most beloved dishes despite containing no fish at all. The aubergine turns meltingly soft inside a sauce that balances sweet, sour, salty and spicy in every bite. Served over rice, it disappears fast.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

380

Ingredients

• 2 large aubergines, cut into batons
• 2 tablespoons light soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon sugar
• 1 tablespoon Shaoxing wine
• 2 teaspoons chilli bean paste
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 spring onions, chopped
• 1 tablespoon cornflour
• Vegetable oil, for frying
• Steamed rice, to serve

Instructions

1. Toss the aubergine batons in cornflour and shake off the excess.
2. Heat a generous layer of oil in a wok and fry the aubergine in batches until golden and soft, about 4 minutes per batch.
3. Drain on kitchen paper and pour off all but 1 tablespoon of oil.
4. Fry the garlic, ginger and chilli bean paste for 30 seconds until fragrant.
5. Add the soy sauce, vinegar, sugar and Shaoxing wine, and simmer for 1 minute.
6. Return the aubergine to the wok, toss to coat, scatter with spring onions and serve with rice.

Pro tips

• Fry the aubergine until truly soft inside; undercooked aubergine is spongy.
• Keep the oil hot so the aubergine crisps instead of soaking it up.
• Have the sauce mixed and ready before you start frying.
• Adjust the sugar and vinegar to taste; the balance is everything.

Frequently asked questions