dinner · dairy-free · vegan · vegetarian
Fish-fragrant eggplant (yu xiang qiezi)
Silky Chinese eggplant in a sweet, sour and spicy garlic-ginger sauce with pickled chili—no fish involved.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Toss eggplant with salt, rest 15 minutes and pat dry.
-
2
Shallow-fry or pan-fry until golden and soft; drain.
-
3
Fry chili paste in 1 tbsp oil until red, then add garlic, ginger and the white scallion.
-
4
Add the stirred sauce and simmer until thick.
-
5
Toss in eggplant and green scallion and serve.
