Fish fragrant brinjal
Fish fragrant brinjal, from above
VegVeganSichuan

Fish fragrant brinjal

No fish in sight. Just silky brinjal in a sweet, sour, garlicky sauce.

35 minTime
3 gProtein each
mediumSpice
Fish fragrant, without the fish2 chapters · 1 min read

Make it your way

Grandma's wayFried brinjal in the yu xiang sauce of chilli, garlic, sugar and vinegar.
The original
237kcalsame
3 gproteinsame
6 gfibresame
35minutessame

Yu xiang qiezi, as Sichuan makes it.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Brinjal (eggplant, aubergine)2 long purple brinjals, in fingers
Salt1 tsp, for salting and sauce
Cooking oil (vegetable oil)3 tbsp
Doubanjiang1½ tbsp chilli bean paste
Garlic5 cloves, minced
Ginger1 tbsp, minced
Spring onion (green onion, scallion)3 stalks, sliced
Sugar1 tbsp plus 1 tsp
Chinkiang black vinegar1½ tbsp
Soy sauce1 tbsp
Cornflour (cornstarch)1 tbsp, in 2 tbsp water
Water½ cup

Method

5 steps
  1. 1Toss the brinjal fingers with half the salt and leave for 15 minutes. Squeeze gently and pat dry.
  2. 2Shallow fry the brinjal in the oil until golden and soft. Lift out.
  3. 3In the same oil, fry the chilli bean paste, garlic, ginger and the white parts of the spring onion.
  4. 4Add the water, soy, sugar and vinegar and bring to a boil. Return the brinjal and simmer 2 minutes.
  5. 5Stir in the slurry, then the green spring onion. Serve hot.
Serve it like this

Spoon into a shallow bowl with all its glossy sauce, spring onion greens on top. Serve with rice to catch the sauce.

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Make it a meal

What goes with Fish fragrant brinjal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
With a main Mapo tofu30 min
With a main Sichuan cold noodles25 min
On the side Egg drop soup15 min
To drink Kokum sharbat25 min
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