Chinese aubergine with garlic sauce

Name: Chinese aubergine with garlic sauce
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 long Chinese (or 2 large) aubergines, cut into finger-thick strips 6–7 cm long; 1 tsp salt for the aubergines; 3 tbsp oil; 4 cloves garlic, finely chopped; 1 piece (2 cm) ginger, finely chopped; 1 tbsp chilli bean paste (doubanjiang); 2 spring onions, sliced; For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar (or black vinegar), 1 tbsp sugar, 1 tsp cornstarch, 100 ml water; 1 tsp sesame oil; steamed rice to serve

Time: 30 min4 servingsapprox. 190 kcal / serving (estimated)approx. 4 g protein / serving

Garlic aubergine (yu xiang qie zi, “fish-fragrant” aubergine) is one of the best-loved Sichuan dishes: soft, silky aubergine in a sweet, sour, spicy, garlicky sauce. It is substantial even without meat, and “fish” here does not mean fish, but the traditional seasoning of fish dishes.

Chinese aubergine with garlic sauce (illustration)

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Method

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Toss the aubergine strips with the salt, leave for 15 minutes, then blot dry with kitchen paper (so they absorb less oil).
Stir the sauce ingredients together in a small bowl until smooth.
Heat 2 tbsp oil in a wok over high heat and fry the aubergine in batches for 4–5 minutes until golden and soft; remove.
In the remaining oil stir-fry the garlic, ginger and chilli bean paste for 20–30 seconds until fragrant and the oil turns red.
Pour in the sauce and bring to the boil so it thickens slightly.
Return the aubergine, toss for 1–2 minutes until coated; drizzle with sesame oil, sprinkle with spring onion and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Salting and blotting the aubergine means it soaks up less oil.
You can also bake it: 220 °C, drizzled with oil, 20 minutes; it is less oily.
Chilli bean paste (doubanjiang) is the soul of Sichuan cooking; find it in Asian shops.
Best fresh, but fine the next day.

Frequently asked questions

Why is it called “fish-fragrant”?

The Sichuan “yu xiang” seasoning imitates the traditional seasoning of fish dishes (chilli, garlic, ginger, vinegar, sugar); there is no fish in it.

Is it vegan?

Yes, as it is (chilli bean paste is vegan).

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