Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)

2 servings


15 minutes

total time


400 g eggplant(aubergine) (14oz, see note 1)

½ tsp salt

1½ tbsp black rice vinegar

1½ tbsp Shaoxing rice wine (see note 2)

½ tbsp dark soy sauce

1 tbsp sugar

1½ tbsp cornstarch

4 tbsp water

1 tsp sesame oil

1½ tbsp cooking oil

50 g minced meat (pork/beef/chicken) (1/3 cup, see note 3 for vegetarian options)

2 tbsp picked chili garlic sauce (see note 4 & 5 for substitutes)

4 cloves garlic, minced

2 tsp minced ginger

2 stalks scallions, finely chopped (separate the white & green parts)


Prepare the eggplant

Add the salt to a pot of water. Bring it to a full boil while slicing the eggplant into batons.

Put the eggplant into the boiling water. Cover and cook for 3-4 minutes until it becomes soft (but not mushy).

Drain in a colander and press gently to remove any excess water.

Mix the sauce

In a bowl, combine all the ingredients for the sauce. Set aside.

Stir fry the dish

Pour oil into a hot wok over high heat. Stir in the minced meat. Fry until pale.

Add pickled chilli, garlic, ginger and white part of the scallions. Sizzle until fragrant.

Stir in the eggplant. Fry until it’s piping hot. Pour in the sauce (stir well beforehand). Stir to coat evenly.

Turn off the heat once the sauce thickens. Sprinkle the green part of the scallions. Dish out and serve immediately.

2 servings


15 minutes

total time
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