Yu xiang qie zi (鱼香茄子, fish-fragrant eggplant) applies the yu xiang (fish-fragrant) sauce technique to eggplant — a preparation that exemplifies the Sichuan philosophy of transforming a simple vegetable into something complex and deeply satisfying through an assertive, multi-layered sauce. The eggplant is either deep-fried (to achieve a silky, almost creamy interior) or dry-wok fried (for a slightly chewier texture) before being tossed in the yu xiang sauce of Pixian doubanjiang, pickled chilli, ginger, garlic, and a sweet-sour sauce that clings to every surface.
The eggplant preparation (two methods): (1) Deep-fry: Cut eggplant into batons (1cm thick). Fry at 160C for 3-5 minutes until completely softened and beginning to collapse. Drain on paper. The interior should be silky and almost melting. (2) Dry-wok: Salt the eggplant batons, rest 20 minutes to draw out moisture, squeeze dry. Fry in a dry wok with minimal oil over medium heat until wilted and slightly charred in spots. Both methods work; deep-frying produces a richer, silkier result. The yu xiang sauce for eggplant: Follow the standard yu xiang preparation (see Yu Xiang entry) with these adjustments: the eggplant absorbs more sauce than meat — use slightly more sauce. Ensure there is enough sauce to coat every piece generously. The finishing touch: Finely shredded scallion greens scattered across the finished dish — their fresh, grassy note contrasts the rich, complex sauce.
Fuchsia Dunlop, Land of Plenty (2001); Fuchsia Dunlop, Every Grain of Rice (2012)