Chinese Eggplant with Garlic Sauce

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.

Author: Aila Lin Cooking Method: Vegetables Courses: Main Dishes Recipe Keys: Q Quick & Easy T Take Out

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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Servings: 2

Ingredients:

Scale

1/2x 1x 2x 3x

• 2 Chinese eggplants
• 10 g garlic (minced)
• 10 g Thai chili
• 30 g cornstarch
• 20 g salt
• cooking oil (for frying)

Sichuan Style Sauce::

• 30 ml soy sauce
• 15 ml dark soy sauce
• 5 ml oyster sauce
• 1 pinch sugar
• 1 pinch salt
• 1 pinch white pepper
• 250 ml water

Instructions

1. Cut eggplant into diagonal chunks.
2. Toss with salt and let sit for 10 minutes.
3. Squeeze out moisture and coat with cornstarch.
4. Deep-fry for about 3 minutes until lightly golden and tender.
5. Remove and set aside.
6. Mix sauce ingredients.
7. Heat oil and sauté garlic and chili.
8. Add sauce and simmer.
9. Add eggplant and toss until coated..

Keywords: Yu Xiang Qie Zi, Fish Fragrant Eggplant, Sichuan Eggplant Stir Fry