Chinese Eggplant

This Chinese Eggplant (Fish Fragrant Eggplant) is one of my favorite vegetarian Chinese dishes. My wife and I have a few vegan friends and we always make this dish when they come over. I have written it using chicken stock, but you can easily replace the chicken stock with mushroom water or plain water. Doubanjiang is the key ingredient that gives this dish its flavor.

Can't get enough of Sichuan Recipes? Try my Chicken Mapo Tofu next!

🥡 About This Recipe

I learned this recipe from my mom! My family grew up eating this dish because my mom was from Sichuan province. It was hands down one of her best recipes, and to this day, my siblings and I always request it when we come home for the holidays.

The sauce is spicy, sour, and slightly sweet. It is made from a variety of Chinese seasonings, but its primary flavor comes from doubanjiang which is also called chili bean sauce.

🌶️ Why do some people call it fish-fragrant eggplant?

"Fish Fragrant" refers to the flavor combination used in the dish: pickled chiles, garlic, and ginger. It does not actually smell or taste like fish.

The term originates from the sauce's use in traditional Sichuanese fish cookery. Local fishermen along the Yangtze River used to cook their fish with this sauce, and now it reminds people of fish.

🧂 Ingredients

• Eggplant: I am using Chinese eggplants (also called Japanese eggplants). They are more tender and have fewer seeds than American eggplants. Personally, I have never seen this dish made with American eggplants.
• Cornstarch: Eggplant is very porous, so we need to dredge it in cornstarch so it does not absorb too much oil when it is deep-fried.
• Chili bean sauce: This is also called doubanjiang. I am using the Lee Kum Kee brand today. There is a lot of debate on which brand is best, but honestly, they all taste really good. Lee Kum Kee is widely available and pretty good value which is why I use it.
• Chinkiang vinegar: This is a Chinese-style black vinegar. Its flavor is hard to describe but it is most similar to balsamic or sherry vinegar. It is pretty essential to the flavor of the dish so I would not omit it. It is available in almost all Asian markets, so no excuses please.
• Soy sauce
• Sugar
• Chicken stock: I am just using chicken bouillon powder mixed with water.
• Aromatics: Garlic, ginger, and scallions.
• Oil for frying: Any neutral-flavored oil with a high smoke point, like canola or vegetable.

🔪 Instructions

STEP 1: In a large bowl, combine salt with 4 cups of warm water. Stir until the salt is dissolved, then add the eggplant. Cover with a plate or lid and press down to ensure all the eggplant is submerged. Let it sit for 15 minutes.

STEP 2: Drain the salty water, then rinse the eggplant with cold water. Use your hands to squeeze them dry. Add the cornstarch to the bowl and toss to coat each piece evenly.

STEP 3: Heat 1 inch of oil to 350°F. Fry the eggplant in batches (try not to overcrowd the oil) for 2 minutes on each side until they are golden brown with slightly wrinkled skin. Transfer to a paper towel-lined plate to drain excess oil.

STEP 4: Heat the oil in a wok over medium-low heat. Add the chili bean sauce and cook for 3 minutes until the oil turns red. If there is a lot of oil splatter, it means the heat is too high and you have to turn it down.

STEP 5: Increase the heat to medium, add the ginger, garlic, and scallion whites, and fry for 1 minute. Add chicken stock, sugar, soy sauce, and Chinkiang vinegar. Bring it to a boil, then reduce the heat to low.

STEP 6: Add the fried eggplant and simmer for 1 minute. Mix the cornstarch with 1 tablespoon of water, then stir it into the sauce to thicken. Sprinkle scallion greens on top and serve immediately.

My favorite way to eat this dish is as a main course with plain rice. It also tastes great as a side dish for something more plainly flavored, such as steamed fish.

📋 Recipe

Chinese Eggplant

This Chinese Eggplant (Fish Fragrant Eggplant) is one of my favorite vegetarian Chinese dishes. My wife and I have a few vegan friends and we always make this dish when they come over. I have written it using chicken stock, but you can easily replace the chicken stock with mushroom water or plain water. Doubanjiang is the key ingredient that gives this dish its flavor.

5 from 3 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Chinese

Servings 4 people

Calories 261 kcal

Ingredients

  

1x2x3x

Eggplant

• ▢ 1 pound eggplant (cut into batons about ¾ inch thick and 3 inches long)
• ▢ 2 tablespoons coarse kosher salt
• ▢ ½ cup cornstarch

Spicy Garlic Sauce

• ▢ ¼ cup neutral oil
• ▢ 2 tablespoons doubanjiang (chili bean sauce)
• ▢ 2 tablespoons garlic (minced)
• ▢ 1 tablespoon ginger (minced)
• ▢ 1 scallion (thinly sliced, white and green parts separated)
• ▢ ⅔ cup chicken stock (or water)
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon soy sauce
• ▢ 1 ½ tablespoons Chinkiang vinegar
• ▢ 1 teaspoon cornstarch

Instructions

 

• In a large bowl, combine salt with 4 cups of warm water. Stir until the salt is dissolved, then add the eggplant. Cover with a plate or lid and press down to ensure all the eggplant is submerged. Let it sit for 15 minutes.
• Drain the salty water, then rinse the eggplant with cold water. Use your hands to squeeze them dry. Add the cornstarch to the bowl and toss to coat each piece evenly.
• Heat 1 inch of oil to 350°F. Fry the eggplant in batches (try not to overcrowd the oil) for 2 minutes on each side until they are golden brown with slightly wrinkled skin. Transfer to a paper towel-lined plate to drain excess oil.
• Heat the oil in a wok over medium-low heat. Add the chili bean sauce and cook for 3 minutes until the oil turns red. If there is a lot of oil splatter, it means the heat is too high and you have to turn it down.
• Increase the heat to medium, add the ginger, garlic, and scallion whites, and fry for 1 minute. Add chicken stock, sugar, soy sauce, and Chinkiang vinegar. Bring it to a boil, then reduce the heat to low.
• Add the fried eggplant and simmer for 1 minute. Mix the cornstarch with 1 tablespoon of water, then stir it into the sauce to thicken. Sprinkle scallion greens on top and serve immediately.

Nutrition

Calories: 261kcalCarbohydrates: 29gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 1mgSodium: 3635mgPotassium: 338mgFiber: 4gSugar: 9gVitamin A: 58IUVitamin C: 4mgCalcium: 24mgIron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!

🍽 More Recipes You'll Love