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Chinese 25 min Medium
Eggplant in Garlic Sauce
Soft aubergine in a sweet, savoury, garlicky sauce.
Origin & Story
Yu xiang qie zi ('fish-fragrant eggplant') is a Sichuan classic. Despite the name it contains no fish; the 'fish-fragrant' sauce is a garlicky sweet-sour-spicy blend.
Main Spices & Their Role
Garlic
The dominant flavour of the sauce.
Ginger
Warms the aromatic base.
Chilli bean paste
Adds savoury heat and colour.
Ingredients
- 1 large aubergine, batons
- 3 garlic cloves
- 1 tsp ginger
- 1 tbsp chilli bean paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp vinegar
- 3 tbsp oil
- Spring onion
Method
- 01
Pan-fry the aubergine batons in oil until soft and golden; set aside.
- 02
Fry garlic, ginger and chilli bean paste until fragrant.
- 03
Add soy sauce, sugar, vinegar and a splash of water.
- 04
Return the aubergine and toss to coat.
- 05
Simmer 2 minutes and top with spring onion.
Veg & Vegan Alternatives
Vegetarian
This dish is already vegetarian.
Vegan
Already vegan — confirm your chilli bean paste is meat-free.