Yu Shiang Eggplant-Fish Fragrant Eggplant

June 25, 2026June 25, 2026Leave a comment

What does “Fish Fragrant” mean?

Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.

This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.

The secret.

One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.

Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

Ingredients

1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens

Preparation:

Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.

In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.

Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).

Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Yu Shiang Eggplant-Fish Fragrant Eggplant

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Prep Time 10

Cook Time 3 45

Servings: 6

Course: Main Course, Side Dish

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

1 1/4 lbs 600g eggplant
Salt
Cooking oil for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup 150ml chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens

Equipment

Method

Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Notes

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Smoky Northern Indian Eggplant Recipe

November 10, 2025June 23, 2026Leave a comment

This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.

Ingredients:

2- Eggplants, prepared as described below, see note.

3 – 4 Tbsp of Oil or ghee.

1- Onion

4-5 cloves Garlic, minced

3-4 inch piece Ginger, peeled and minced.

1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half.

1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Turmeric

1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

1 tsp Garam Masala

1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder.

1 Tbsp Fenugreek Leaves

1 tsp Sugar

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.

Two charred eggplants resting on a baking sheet lined with parchment paper, showcasing their smoky exterior.

Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender.

Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone.

Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.

Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.

Serve over basmati rice.

Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.