Eggplant with Garlic Sauce (Yu Xiang Qiezi)
鱼香茄子
Silky eggplant in a spicy-sweet-sour garlic sauce. The classic Sichuan 'fish-fragrant' flavor profile applied to eggplant.
📋 Ingredients
What Is Eggplant with Garlic Sauce (Yu Xiang Qiezi)?
💡 Ingredient Notes: Eggplant with Garlic Sauce (鱼香茄子, yú xiāng qié zi) is one of the most beloved Sichuan vegetable dishes. Chinese eggplant is cooked until silky and tender, then coated in the classic 'fish-fragrant' sauce — a complex blend of doubanjiang, garlic, ginger, vinegar, and sugar that's simultaneously spicy, sweet, sour, and savory. Despite the name, there's no fish — 'fish-fragrant' is a flavor profile. The eggplant absorbs the sauce like a sponge, making each bite a burst of layered flavors. The secret is getting the eggplant silky without it being greasy.
Ingredients You'll Need
The Eggplant
- 3 Chinese eggplants (long and thin)
- 2 tbsp cooking oil
- 1 tsp salt
The Sauce
- 2 tbsp doubanjiang
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp Chinese black vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp cornstarch + 2 tbsp water
Garnish
- 2 scallions, chopped
📝 Instructions
Prep eggplant
Cut eggplants into batons. Toss with salt and let sit 15 minutes — this draws out moisture so they absorb less oil. Squeeze dry.
Cook eggplant
Heat oil in a wok. Add eggplant and stir-fry over medium-high heat for 5-6 minutes until soft and silky. Remove and set aside.
Make the sauce
Add a little more oil to the wok. Add doubanjiang, garlic, and ginger. Fry for 1 minute until fragrant and oil turns red.
Combine
Return eggplant to the wok. Add vinegar, sugar, soy sauce, and ¼ cup water. Simmer 2 minutes. Add cornstarch slurry and stir until glossy. Top with scallions.
💡 Pro Tips
- 💡Salt the eggplant first — this prevents it from soaking up too much oil.
- 💡Chinese eggplants are best — they're sweeter, thinner-skinned, and less bitter than globe eggplants.
- 💡Cook until silky — the eggplant should be soft and almost melting, not firm.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use regular eggplant? Yes, but peel it and cut into smaller pieces. Globe eggplants are thicker and may need longer cooking.
