Aubergines à l'Ail du Sichuan
Aubergines fondantes dans une sauce aigre-douce pimentée à l'ail et au vinaigre noir — entièrement végane.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Salt the eggplant
Toss the eggplant with the salt in a bowl and let it sit for 15 minutes to draw out moisture. Pat the pieces dry with a paper towel before frying so they turn soft and silky without soaking up too much oil.
- 600g eggplant
- 1 tsp salt
✅ C'est prêt quand : the eggplant looks slightly limp with beads of water on the surface
Mix the sauce
In a small bowl, whisk together the soy sauce, black vinegar, sugar, cornstarch and water or stock until the sugar and cornstarch dissolve.
- 1 tbsp light soy sauce
- 1½ tbsp black vinegar
- 1½ tbsp sugar
- 1 tsp cornstarch
- 120ml water or stock
Fry the eggplant
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Fry the bean paste, garlic and ginger
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Cook in the sauce and serve
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Salt the eggplant
Toss the eggplant with the salt in a bowl and let it sit for 15 minutes to draw out moisture. Pat the pieces dry with a paper towel before frying so they turn soft and silky without soaking up too much oil.
- 600g eggplant
- 1 tsp salt
✅ C'est prêt quand : the eggplant looks slightly limp with beads of water on the surface
Mix the sauce
In a small bowl, whisk together the soy sauce, black vinegar, sugar, cornstarch and water or stock until the sugar and cornstarch dissolve.
- 1 tbsp light soy sauce
- 1½ tbsp black vinegar
- 1½ tbsp sugar
- 1 tsp cornstarch
- 120ml water or stock
Fry the eggplant
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Fry the bean paste, garlic and ginger
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Cook in the sauce and serve
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The Story Behind the Dish
Yu xiang ('fish-fragrant') is one of Sichuan's classic flavour profiles. It's thought to come from the seasonings once used to cook fish — pickled chilies, garlic, ginger and scallion, balanced with sugar and vinegar.
The same sauce is used with pork, chicken and vegetables, but eggplant soaks it up best of all.
⭐ Why It's Famous
It turns a humble vegetable into something luxurious: meltingly soft, deeply savoury and perfectly balanced.
💡 Fun Fact
There's no fish in any yu xiang dish — the name refers only to the flavours traditionally paired with fish.
Sichuan Province
30.57°N, 104.07°E
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