Eggplants with Garlic Sauce Recipe

Eggplants with Garlic Sauce, or Yu Xiang Qie Zi (鱼香茄子), is a classic Sichuan dish that’s bold, savory, and full of umami. Normally, eggplants tend to turn brown and soak up a lot of oil, becoming soggy and heavy. But today, I’ll show you a few simple tricks to avoid that and get perfectly tender, flavorful eggplants every time. This method brings out all the signature flavors of Sichuan cuisine without the greasy mess. Let’s dive into the most delicious Eggplants with Garlic Sauce you’ve ever made!

Eggplants with Garlic Sauce Recipe

Serves: 2
Prep time: 30 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 avocado oil, or other high-smoking-point oil

For the stir-fry:
2 tablespoons avocado oil
6 ounces ground pork
1 tablespoon Sichuan Pixian broad bean paste (doubanjiang)
½ teaspoon ginger, minced
5 cloves garlic, minced
1 teaspoon salted chopped chilies (duo jiao), or substitute with pao jiao or other red chili peppers
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 20 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. Fry the eggplants:

• Heat 4 cups of avocado 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.
• (You can also pan-fry or steam the eggplants if preferred.)

4. Stir-fry the aromatics and pork:

• In a clean wok over high heat, add 2 tablespoons avocado 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 cornstarch + 3 tablespoons 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.
• Doubanjiang: Sichuan Pixian broad bean paste gives this dish its signature depth and fermented flavor.
• Chili options: If duo jiao or pao jiao isn’t available, substitute with any chopped red chili or chili paste.
• Used oil safety: If your frying oil is still clear and clean, you can reuse it. Strain it through a coffee filter and store in a jar in a cool, dry place.
• Dispose properly: If the oil is too dark or smells off, let it cool and discard in a sealed non-breakable container. Never pour it down the drain.