Fish-Fragrant Eggplant

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Fish-Fragrant Eggplant is a beloved Sichuan classic that gets its name from a savory, sweet, tangy, and spicy sauce traditionally used to dress fish. Tender batons of Chinese long eggplant are pan-fried until silky, then tossed in a glossy garlic-chili sauce for an irresistible meatless main or side.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 28 gCarbs
• 8 gFiber
• 12 gSugar
• 4 gProtein
• 780 mgSodium
• 450 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the eggplant

• 4 Chinese long eggplants (about 1.5 lb / 700 g), cut into 3-inch batons
• 1 teaspoon fine sea salt
• 1/2 cup neutral oil (such as canola or peanut), for pan-frying

For the fish-fragrant sauce

• 3 tablespoons Chinkiang black vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 2 tablespoons granulated sugar
• 1/2 cup water or low-sodium vegetable stock

For the aromatics and stir-fry

• 3 tablespoons neutral oil
• 2 tablespoons doubanjiang (Sichuan chili bean paste)
• 6 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 3 scallions, white parts sliced and greens thinly cut into 2-inch lengths
• 2 dried red chilies, broken (optional, for extra heat)
• 1 teaspoon toasted sesame oil

For the slurry

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Directions

1. Sprinkle the cut eggplant with the salt, toss well, and let rest in a colander for 15 minutes to draw out moisture and any bitterness; pat very dry with paper towels.
2. While the eggplant rests, whisk together the black vinegar, soy sauce, Shaoxing wine, sugar, and water in a small bowl until the sugar dissolves; set aside.
3. Heat 1/2 cup neutral oil in a large wok or wide skillet over medium-high heat. Working in two batches so as not to crowd the pan, fry the eggplant batons for 3-4 minutes, turning, until golden and silky. Transfer to a plate lined with paper towels.
4. Pour off all but 3 tablespoons of oil from the pan and return to medium heat. Add the doubanjiang and dried chilies and stir-fry for 30 seconds until the oil turns red and fragrant.
5. Add the garlic, ginger, and scallion whites and stir-fry for 20 seconds until aromatic, taking care not to burn them.
6. Pour in the reserved sauce mixture and bring to a vigorous simmer; let bubble for 1 minute so the flavors meld.
7. Return the fried eggplant to the pan and gently toss to coat. Simmer for 2 minutes so the batons absorb the sauce.
8. Stir the cornstarch slurry and drizzle it in, tossing continuously for 30 seconds until the sauce turns glossy and clings to the eggplant.
9. Stir in the scallion greens and sesame oil, transfer to a warm platter, and serve immediately with steamed rice.

Cook’s Notes

• Salting and pressing the eggplant first reduces oil absorption and prevents a soggy texture when stir-fried.
• Chinese long eggplants have thinner skin and fewer seeds than globe varieties, so they turn creamy without needing to be peeled.
• Balance the sauce to taste: more vinegar for tang, more sugar for sweetness, more doubanjiang for heat and depth.
• For a heartier version, add 4 oz of ground pork and brown it after the doubanjiang before adding the aromatics.
• Leftover sauce can be used to dress blanched greens or tossed with noodles for a quick second meal.

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