Sichuan Yu Xiang Eggplant Recipe (Fish-Fragrant Eggplant)

June 25, 2026August 14, 2026Leave a comment

Yu Xiang Eggplant is one of Sichuan’s most beloved dishes, featuring tender eggplant in a sweet, savory, spicy sauce made with garlic, ginger, vinegar, and Sichuan chili bean paste.

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.

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Baingan Bharta – Smoky Northern Indian Eggplant Recipe

November 10, 2025August 11, 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.

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Traditional Baba Ghanoush- A Roasted Eggplant Mezze

April 10, 2025August 4, 2026Leave a comment

This is a traditional “mezze” dish. Baba Ghanoush is a classic. Mezze are small dishes that can be served for either lunch or dinner and can also be starters for a larger meal.

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Persian Khoresh Bademjan: A Flavorful Eggplant Stew

March 15, 2021August 13, 20261 Comment

A khoresh is a Persian stew. There are many variations and all sorts of flavors, but this is a personal favorite. In Farsi, khoresh means stew and bademjam means eggplant.

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Traditional Turkish Stuffed Eggplant Recipe: Easy & Flavorful

August 13, 2018August 4, 2026Leave a comment

This is a variation on a traditional Turkish dish. I love the bold spices and the richness of the tomatoes in the savory sauce. It is not difficult to prepare, but does take a little bit of time, as you need to cook the eggplant prior to stuffing them.

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Baked Eggplant Parmesan with Homemade Marinara

August 24, 2017August 3, 2026Leave a comment

This is easy to pull together and has a rich bold flavor. As you’re not frying the eggplant, but rather baking it, the overall result is much lighter than a traditional eggplant Parmesan, and saves a lot of calories. I find the addition of the pesto to the sauce really gives it a wonderful depth of flavor.

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