Yu Xiang Eggplant

Name: Yu Xiang Eggplant
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g eggplant; 2 tbsp Pixian doubanjiang; 2 tbsp Chinkiang vinegar; 1 tbsp sugar; 2 garlic cloves; 2 tbsp oil; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Yu Xiang Eggplant is a beloved dish from Sichuan, where it's crafted with the bold, spicy flavors that the region is famous for. Traditionally served at home, this dish is a staple on family tables, where it is prepared with intuition and experience. The recipe captures the essence of home-style Sichuan cooking, emphasizing generous use of fat and a pinch of salt that is measured by feel, not by spoon.

The finished dish offers a luscious texture, with soft, silky eggplant drenched in a savory, tangy sauce. The Pixian doubanjiang delivers a deep, fermented heat, while Chinkiang vinegar and sugar provide a balanced sweet and sour profile. Each bite is a journey through layers of flavor, punctuated by the gentle crunch of scallions and the aromatic presence of garlic.

Ingredients

500 geggplant
2 tbspPixian doubanjiang
2 tbspChinkiang vinegar
1 tbspsugar
2garlic cloves
2 tbspoil
2scallions
to tastefine sea salt

Method

Start by cutting the 500 g eggplant into long, thin strips, about the size of your finger. This shape allows the eggplant to cook evenly and absorb flavors well. Mince the 2 garlic cloves finely, and slice the 2 scallions thinly, separating the white and green parts. The white parts will be cooked with the base, while the green parts will be used for garnish later.
In a small bowl, mix together 2 tbsp Pixian doubanjiang, 2 tbsp Chinkiang vinegar, and 1 tbsp sugar. This mixture will be the sauce that gives the dish its characteristic sweet, sour, and spicy flavor. Set this sauce aside for later use.
Heat 2 tbsp oil in a large wok or deep skillet over medium heat. Once the oil is shimmering, add the minced garlic and the white parts of the scallions. Cook them slowly, stirring occasionally, until they become fragrant and slightly golden, which should take a couple of minutes.
Add the eggplant strips to the pan, stirring to coat them evenly with the garlic and scallion mixture. Cook the eggplant slowly, stirring occasionally, until it becomes soft and translucent. This should take about 10-15 minutes, and the eggplant should be tender enough to break apart easily with a spatula.
Pour the prepared sauce over the softened eggplant, stirring well to ensure all pieces are coated. Continue to cook for another 2-3 minutes, allowing the eggplant to absorb the sauce and the flavors to meld together. The dish is ready when the sauce has thickened slightly and clings to the eggplant.
Taste the dish and add fine sea salt to your liking, stirring to distribute evenly. Remember that the doubanjiang is already salty, so add salt gradually to avoid over-seasoning. Once satisfied with the taste, transfer the eggplant to a serving dish.
Garnish with the sliced green parts of the scallions for a fresh contrast. Serve the Yu Xiang Eggplant immediately, ideally with steamed rice, to enjoy its full flavor and texture.