Sichuan Garlic Eggplant (Yu Xiang Qie Zi)
Silky, melting eggplant in a glossy sweet, sour and spicy sauce of chili bean paste, garlic, ginger and black vinegar. Despite the name 'fish-fragrant', there's no fish at all — it's fully vegan.
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Start your free weekContinue with free accessSalt the eggplant
Toss the eggplant with the salt and leave for 15 minutes, then pat dry. This draws out water so it absorbs less oil and turns silky.
Mix the sauce
Stir together the soy sauce, black vinegar, sugar, cornstarch and water.
Fry the eggplant
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Build the flavour
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Simmer and serve
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Salt the eggplant
Toss the eggplant with the salt and leave for 15 minutes, then pat dry. This draws out water so it absorbs less oil and turns silky.
Mix the sauce
Stir together the soy sauce, black vinegar, sugar, cornstarch and water.
Fry the eggplant
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build the flavour
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Yu xiang ('fish-fragrant') is one of Sichuan's classic flavour profiles. It's thought to come from the seasonings once used to cook fish — pickled chilies, garlic, ginger and scallion, balanced with sugar and vinegar.
The same sauce is used with pork, chicken and vegetables, but eggplant soaks it up best of all.
⭐ Why It's Famous
It turns a humble vegetable into something luxurious: meltingly soft, deeply savoury and perfectly balanced.
💡 Fun Fact
There's no fish in any yu xiang dish — the name refers only to the flavours traditionally paired with fish.
Sichuan Province
30.57°N, 104.07°E
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