Fish-Fragrant Eggplant

Name: Fish-Fragrant Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 medium eggplants, cut into batons; 3 tbsp doubanjiang; 3 cloves garlic, minced; 1 tsp ginger, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tsp cornflour dissolved in 2 tbsp water; vegetable oil for frying; spring onions and chilli to garnish

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

Fry eggplant in oil until golden and tender. Drain.

In a clean wok, fry doubanjiang, garlic and ginger 1 minute.

Add soy, vinegar and sugar. Bring to bubble.

Add eggplant and toss to coat.

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

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