Why you’ll love this recipe
- The secret double-prep of salting and starching the eggplant ensures it stays creamy on the inside while holding its shape perfectly.
- The “fish-fragrant” sauce is a complex aromatic blend that provides a deep, savory umami flavor without using any actual seafood.
- Deep-frying the eggplant briefly locks in the vibrant purple color, making this dish look as impressive as it tastes.
Key Ingredients
- Chinese Eggplant: These are thinner and sweeter than Western varieties, with a delicate skin that becomes incredibly silky when fried.
- Thai Chili Peppers: These provide a sharp, clean heat that balances the sweetness of the sauce and cuts through the richness.
- Black Vinegar: Adds a smoky, fruity acidity that is essential for the authentic, tangy finish characteristic of Sichuan cuisine.
✅Quick Tips: Squeeze as much water as possible out of the eggplant after salting to ensure the cornstarch sticks and creates a barrier.
Key Steps
- #1: Moisture Extraction: Salt the eggplant chunks to draw out water and bitterness, ensuring a better texture and less oil absorption.
- #2: The Golden Fry: Coat in starch and flash-fry until golden to create a protective crust that keeps the interior creamy.
#3: Emulsify the Sauce: Simmer the garlic, chilies, and sauce until thickened before tossing in the eggplant for a perfect, even coating.
Chinese Eggplant with Garlic Sauce
Deep-fried Chinese eggplant tossed in a savory and tangy garlic-chili glaze.
Ingredients:
Sichuan Style Sauce::
Instructions
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Cut eggplant into diagonal chunks.
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Toss with salt and let sit for 10 minutes.
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Squeeze out moisture and coat with cornstarch.
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Deep-fry for about 3 minutes until lightly golden and tender.
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Remove and set aside.
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Mix sauce ingredients.
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Heat oil and sauté garlic and chili.
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Add sauce and simmer.
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Add eggplant and toss until coated..
Yu Xiang Qie Zi, Fish Fragrant Eggplant, Sichuan Eggplant Stir Fry
