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Fish-Fragrant Eggplant
Sichuan eggplant in fish-fragrant sauce — no fish used but the sauce evokes classic fish cooking flavours.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
easy
Cuisine
Chinese
vegetarian
Ingredients
3medium eggplants, cut into batons
3 tbspdoubanjiang
3 clovesgarlic, minced
1 tspginger, minced
2 tbspsoy sauce
1 tbsprice vinegar
1 tbspsugar
1 tspcornflour dissolved in 2 tbsp water
vegetable oilfor frying
spring onions and chillito garnish
Instructions
1
Fry eggplant in oil until golden and tender. Drain.
2
In a clean wok, fry doubanjiang, garlic and ginger 1 minute.
3
Add soy, vinegar and sugar. Bring to bubble.
4
Add eggplant and toss to coat.
5
Stir in cornflour slurry until sauce thickens. Garnish with spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
119
Protein
4.9g
Fat
1.2g
Carbs
26.1g
Fiber
10.6g
Sodium
913mg
Reviews
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