Vegan
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This recipe may contain allergens
İmam Bayıldı
Medium 1 hr 33 min~337 kcal 5/10
🍆
Yuxiang Eggplant
A Sichuan eggplant dish glazed with garlic, ginger, chili bean paste, vinegar, sugar, and a savory fish-fragrant sauce.
Medium⏱️ 36 min📖 1 min readServes 4~260 kcal🇨🇳 Chinese🌍 Full translation
18 min prep 18 min cook
- #One-Pot
- Vegan
- #Low Calorie
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 36 min- Prep18 min
- Cooking18 min
Ingredients
4 servings
Quick:
For the vegetables
- 4 Eggplants
For the sauce
- 4 clove Garlic
- 18 g Fresh ginger
- 4 sprig Scallions
- 1.5 tbsp(~23 ml) Fermented chili bean paste
- 1.5 tbsp(~23 ml) Gluten-free soy sauce
- 2 tbsp(~30 ml) Rice vinegar
- 1 tbsp(~15 ml) Granulated sugar
- 1 dessert spoon(~10 ml) Cornstarch
For cooking
- 4 tbsp(~60 ml) Vegetable oil
General
- 0.6 tsp(~3 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Cut the eggplants into large batons, salt them for 12 minutes, and dry them.
12 min12:00 - 2
Finely chop the garlic, ginger, and scallions.
- 3
Whisk the soy sauce, rice vinegar, sugar, cornstarch, and 4 tablespoons water.
- 4
Saute the eggplants in vegetable oil for 7 minutes until tender and browned at the edges.
7 min07:00 - 5
Add the chili bean paste, garlic, ginger, and scallions, then cook for 2 minutes until fragrant.
2 min02:00 - 6
Pour the sauce mixture into the pan and cook for 4 minutes until glossy and coating.
4 min04:00 - 7
Rest the eggplant for 3 minutes and serve over rice.
3 min03:00
💡 Tip: Salt the eggplant first and dry it well; it absorbs less oil in the pan and does not soak up the sauce like a sponge.
🍽️ Serving suggestion: Serve yuxiang eggplant with steamed rice, finely chopped scallions, and optional cucumber pickles.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~260
kcal calories
6
g protein
28
g carbs
15
g fat
Protein 9%Carbs 41%Fat 50%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Yuxiang Eggplant make?
This recipe serves 4.How long does Yuxiang Eggplant take?
Prep 18 minutes, cooking 18 minutes; 36 minutes in total.Is Yuxiang Eggplant difficult?
This recipe is rated medium.How many calories does Yuxiang Eggplant have?
Approximately 260 kcal per serving. Protein: 6g, carbs: 28g, fat: 15g.Which allergens does Yuxiang Eggplant contain?
This recipe contains Soy. Check it against your dietary needs.Which cuisine does Yuxiang Eggplant belong to?
This recipe belongs to Chinese cuisine.How many ingredients does Yuxiang Eggplant need?
This recipe needs 11 ingredients.
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