Eggplants with Garlic Sauce Recipe

 

Eggplants with Garlic Sauce, or Yu Xiang Qie Zi, is a classic Sichuan dish that’s bold, savory, and packed with umami. This recipe gives you tender, flavorful eggplants while keeping their original vibrant purple color—no soggy, brown pieces here! By soaking the eggplants in salt and vinegar water and using a simple cooking technique, you’ll bring out their natural sweetness and absorb all the signature flavors of garlic, chili, and Pixian broad bean paste without the greasy heaviness. Perfect for weeknights or special dinners, this method ensures every bite is as delicious as it looks.

Eggplants with Garlic Sauce Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the eggplants:
2 teaspoons salt
1 teaspoon rice vinegar
4 large Chinese eggplants, quartered lengthwise into 2-inch pieces
1 tablespoon cornstarch
4 cups cooking oil, high-smoking-point oil like avocado, grapeseed, or peanut

For the stir-fry:
2 tablespoons cooking oil
6 ounces ground pork
1 tablespoon Sichuan Pixian broad bean paste (doubanjiang), or replace with hoisin sauce with a dash of chili oil
½ teaspoon ginger, minced
5 cloves garlic, minced
1 teaspoon salted chopped chilies (duo jiao), or replace with a red chili pepper
1 tablespoon scallions, minced

For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinkiang vinegar
2 tablespoons sugar
⅔ cup water
1 tablespoon cornstarch
3 tablespoons water

Eggplants with Garlic Sauce Instructions

1. Prepare the eggplants:

• In a large bowl, combine water with the salt and rice vinegar. Whisk to dissolve.
• Add the eggplants and soak for 10 minutes. Use a heavy plate to keep them submerged.
• This helps keep the color vibrant and prevents the eggplants from soaking up too much oil.
• Drain, rinse, and gently squeeze out the extra moisture. Toss with cornstarch and set aside.

2. Make the sauce:

• In a bowl, mix soy sauce, dark soy sauce, Chinkiang vinegar, sugar, and water. Whisk well and set aside.

3. Cook the eggplants:

• Heat 4 cups of cooking oil in a wok over high heat to 350°F (177°C). Carefully add the eggplants in batches and fry for about 1 minute until slightly golden. Remove and drain.
• Steaming alternative: Place the eggplants in a steaming basket. Steam over boiling water for about 5 minutes until tender. Remove and set aside.

4. Stir-fry the aromatics and pork:

• In a clean wok over high heat, add 2 tablespoons of cooking oil and the ground pork. Stir-fry for 2 minutes until fully cooked.
• Add doubanjiang, ginger, garlic, and salted chopped chilies. Stir-fry for 1 minute until fragrant.

5. Combine everything:

• Pour in the sauce and stir well. Add the fried eggplants and toss to combine.
• Mix the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water) and pour it in. Stir until the sauce thickens.
• Sprinkle with scallions and serve in a clay pot or on a plate.

Tips & notes

• Keep eggplants vibrant: Soaking in salt and vinegar water prevents discoloration and reduces oil absorption.
• Time-saving tip: While the eggplants are soaking in salt and vinegar water, you can prep the aromatics, sauce, and other ingredients. This makes the cooking process faster and more efficient.
• Pixian broad bean paste: Pixian dou ban jiang is a fermented chili and broad bean paste that’s savory, spicy, and slightly funky. It can be replaced with hoisin sauce with a dash of chili oil.
• Salted chopped chilies: Duo jiao is a fermented chili condiment that adds tangy heat and depth to the dish. If unavailable, any chopped red chili or chili paste works as a substitute.