Yu Xiang Eggplant (Fish-Flavored Eggplant)

鱼香茄子

Yu Xiang Eggplant (Fish-Flavored Eggplant) — SichuanChengdu home cooking.

Ingredients

• Chinese eggplant
• fermented broad bean paste
• light soy sauce
• Chinese black vinegar
• sugar
• garlic
• ginger
• scallion

Instructions

1. Cut eggplant into 4-cm batons (1.5-inch). Sprinkle lightly with salt (5 g / 1 tsp), rest 10 minutes, then pat dry with paper towels — this draws out bitterness and prevents oil absorption. (Eggplant releases cloudy liquid and shrinks slightly)
2. Heat 30 ml (2 tbsp) neutral oil in a nonstick wok or skillet over medium-high heat. Add eggplant in a single layer and pan-sear without stirring for 2–3 minutes until golden-brown and softened. (Edges turn deep golden; flesh yields gently when pressed with spatula)
3. Push eggplant to side. In the cleared space, add doubanjiang and stir-fry 30 seconds until fragrant and oil turns reddish. (Oil separates and glows red-orange around paste)
4. Add minced garlic, ginger, and half the scallions. Stir-fry 45 seconds until aromatic but not browned. (Mixture glistens with oil and releases steam)
5. Return eggplant to center. Add light soy sauce, black vinegar, sugar, and 60 ml (¼ cup) warm water. Simmer covered on medium-low for 6–8 minutes until sauce thickens and eggplant is melt-tender. (Sauce coats eggplant evenly, glistens, and reduces by ~⅓)