Cooked - Fish Fragrant Aubergine (eggplant) 魚香茄子

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Fish Fragrant Aubergine (eggplant) 魚香茄子

2.0

1 large Japanese aubergine, around 300g

1 tsp salt

Neutral cooking oil for frying

1 tbsp Sichuan chili bean paste (or doubanjiang)

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 spring onion, thinly sliced (white and green parts separated)

1 tbsp soy sauce

1 tbsp Chinkiang vinegar (or rice vinegar)

1 tsp sugar

½ cup hot vegetable stock

¼ cup water

1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

Chopped spring onion greens for garnish

Sesame seeds for garnish

Wash the aubergine and cut it lengthwise into thick batons (about 1-inch thick and 3-inches long). Sprinkle evenly with salt and let them sit for at least 30 minutes to draw out any bitterness. Pat dry with kitchen towel to remove moisture once time is up.
Heat some oil in a pan over medium heat and pan fry the aubergine for a few minutes on each side to brown slightly. Remove and set this aside.
In the same pan, heat up a bit more oil and add minced garlic, ginger and chilli, and cook for 30 seconds until aromatic, then add the aubergine back in.
Stir in soy sauce, black vinegar, sugar, and chilli bean paste and combine thoroughly.
Cover the pan and simmer for 5-6 minutes, or until the eggplant is tender. Add a splash of water if things get dry.
Plate up the cooked aubergine with the sauce, garnish with spring onions, and enjoy with some steamed rice.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 98 weeks ago

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