Teresa's Recipes
Fish Fragrant Eggplant
Embark on a culinary journey to the heart of Sichuan with this Fish Fragrant Eggplant, a beloved classic that entices with its richly flavored sauce and tender eggplant. The dish, despite its name, has no fish but earned its title from the traditional flavors used in Sichuan fish cooking. This recipe is a delightful harmony of taste sensations - spicy, sweet, sour, and salty, all contrasting yet complementing the soft, velvety eggplant.
Ingredients
- 1 large, cut into large chunks Eggplant
- 1/2 teaspoon, or to taste Salt
- 3 tablespoons Vegetable oil
- 2 cloves, minced Garlic
- 1 tablespoon, finely chopped Ginger
- 2, chopped Scallions
- 2 tablespoons Chili bean paste
- 1 tablespoon Sugar
- 1 tablespoon Black vinegar
- 1 tablespoon Soy sauce
- 1/2 cup Water
- 1 tablespoon, dissolved in 2 tablespoons of water Cornstarch
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 14g
- Carbs: 24g
- Protein: 5g
- Sodium: 450mg
- Sugar: 9g
Instructions
- Begin by heating 2 tablespoons of vegetable oil in a large pan or wok over medium heat.
- Add the eggplant chunks and sauté until they start to soften, about 5 minutes. Once done, remove the eggplant from the pan and set it aside.
- In the same pan, add the remaining tablespoon of vegetable oil.
- Next, add the minced garlic, finely chopped ginger, and chopped scallions to the pan. Stir-fry for 1-2 minutes until the mixture is fragrant.
- While the aromatic base is cooking, create the sauce. In a small bowl, whisk together the soy sauce, black vinegar, sugar, chili bean paste, cornstarch slurry, and water.
- Once the sauce is well mixed, pour it into the pan and bring the mixture to a simmer.
- Now, reintroduce the cooked eggplant to the pan and stir well to ensure it is thoroughly coated in the sauce.
- Continue to cook for another 2-3 minutes, until the sauce thickens and the eggplant is fully cooked and tender.
- Finally, season the dish with salt to taste.
- Serve this delightful dish hot, ideally accompanied by steamed rice to soak up the flavorful sauce.
Tips
- To make this dish vegetarian, substitute the chili bean paste with a vegetarian-friendly option. For a gluten-free version, use tamari instead of soy sauce. And if you prefer a more fiery dish, increase the amount of chili bean paste.