Equipment
Ingredients
Vegetables
- 500 g chinese eggplants, cut into batons
- 5 g salt
- 15 g cornstarch
- 45 ml neutral oil
Pork & Aromatics
- 150 g ground pork, minced
- 4 garlic, minced
- 10 g fresh ginger, minced
- 2 scallions, sliced
- 30 g doubanjiang
Sauce
- 15 ml soy sauce
- 15 ml chinkiang vinegar
- 10 g sugar
- 60 ml water
- 5 g cornstarch
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 324 kcal
- Protein
- 11 g
- Carbohydrates
- 28 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 941 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 27 mg
- Potassium
- 567 mg
- Calcium
- 83 mg
- Iron
- 1.4 mg
- Magnesium
- 37 mg
- Phosphorus
- 149 mg
- Zinc
- 1.4 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.18 mg
- Niacin
- 2.8 mg
- Folate
- 40 mcg
- Water
- 187 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toss the eggplant batons with the salt in a colander. Let sit for 15 minutes to draw out excess moisture and reduce bitterness.
Rinse the salt off the eggplant thoroughly and pat very dry with paper towels. Dust lightly with the 15g of cornstarch.
In a small bowl, whisk together soy sauce, Chinkiang vinegar, sugar, and water/stock to create the sauce base.
Heat 30ml of oil in a wok over medium-high heat (approx. 190°C/375°F). Pan-fry the eggplant in a single layer until golden brown and tender. Remove and set aside.
Add the remaining 15ml oil to the wok. Add ground pork and stir-fry until crispy and cooked through (internal temp 71°C/160°F), breaking up clumps with a spatula.
Push pork to the side. Add minced garlic, ginger, scallion whites, and Doubanjiang (bean paste) to the center. Fry for 30 seconds until the oil turns red and aromatic.
Pour in the sauce mixture and bring to a simmer. Return the cooked eggplant to the pan. Stir gently to coat.
Stir in the cornstarch slurry. Toss until the sauce thickens and clings to the eggplant. Garnish with scallion greens and serve immediately.
Chef's Notes
- The secret to the bright purple color is cooking the eggplant quickly at high heat. Acid (vinegar) in the sauce also helps stabilize anthocyanins.
- Doubanjiang (broad bean chili paste) is the soul of this dish. Look for the Pixian variety for authentic depth.
- Do not skip the cornstarch coating on the eggplant; it creates a barrier that prevents oil absorption and helps the sauce cling later.
- If you prefer a softer texture, you can steam the eggplant for 10 minutes instead of frying, though you lose the caramelized flavor.
Storage
Refrigerator: 3 days — Texture softens significantly upon reheating.
Reheating: Reheat gently in a skillet over low heat or microwave.
Troubleshooting
Eggplant is greasy or oily
Cause: Eggplant was not salted or dried properly, or oil was too cool
Fix: Place cooked eggplant on paper towels to drain before mixing with sauce
Prevention: Ensure thorough salting, drying, and cornstarch coating before frying
Dish is too salty
Cause: Doubanjiang and soy sauce are salty; eggplant wasn't rinsed well
Fix: Add a splash of water and a pinch more sugar to balance
Prevention: Rinse eggplant thoroughly after salting; use low-sodium stock
Cultural Context
Inspired by the Sichuan classic 'Yu Xiang Qie Zi' (Fish-Fragrant Eggplant). Despite the name, it contains no fish; the 'fish fragrance' comes from the specific combination of garlic, ginger, scallions, sugar, and vinegar traditionally used in Sichuan fish cookery.
