Yu Hsiang Eggplant Aubergine
Transform your weeknight dinners with Yu Hsiang Eggplant Aubergine, a vibrant Sichuan-inspired dish bursting with bold flavors and a perfectly silky texture. This quick and easy recipe highlights tender stir-fried eggplant infused with the rich umami of doubanjiang (Sichuan chili bean paste), the tang of Chinkiang vinegar, and the warm, aromatic notes of garlic and ginger. A glossy, slightly spicy sauce thickened with a cornstarch slurry delicately coats every bite, making it an irresistible pairing with fluffy steamed rice. Perfectly balanced with sweetness, heat, and savory depth, this vegetarian masterpiece is ready in just 30 minutes and is sure to impress fans of authentic Chinese cooking.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (Aubergines)
- 4 tablespoons Vegetable oil
- 4 large, minced Garlic cloves
- 1 tablespoon, finely minced Ginger
- 2 stalks, finely chopped Spring onions
- 1 tablespoon Doubanjiang (Sichuan chili bean paste)
- 2 tablespoons Soy sauce
- 1 tablespoon Chinkiang vinegar (black vinegar)
- 2 teaspoons Sugar
- 2 teaspoons Cornstarch
- 0.5 cup Water
- 1 teaspoon Sesame oil
- 2 small, broken into pieces (optional) Dried red chilies
Instructions
Wash the eggplants and cut them into bite-sized pieces (approximately 2-inch wedges). Set aside.
Prepare a cornstarch slurry by mixing the cornstarch with the water in a small bowl. Stir well and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant pieces and stir-fry until they become softened and slightly brown. This will take about 5-7 minutes. Remove the eggplant from the pan and set it aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Toss in the minced garlic, ginger, and spring onions (reserving some of the green parts for garnish). Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
Stir in the doubanjiang and optional dried red chilies. Fry for another 30 seconds to release the aroma and spice from the paste.
Add the soy sauce, Chinkiang vinegar, sugar, and the cornstarch slurry to the wok. Stir well to combine the ingredients into a smooth sauce. Let it simmer for 1-2 minutes as the sauce thickens.
Return the cooked eggplant to the wok and toss to evenly coat the pieces in the sauce. Cook for another 2-3 minutes until the eggplant absorbs the flavors.
Drizzle sesame oil over the dish and give it a final stir.
Remove from heat and garnish with the reserved spring onion greens.
Serve hot with steamed rice or as a part of a larger Sichuan-inspired meal.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
