Eggplant with Garlic Sauce, known in Chinese as Yuxiang Qiezi (鱼香茄子), is a famous Sichuan-style dish loved for its bold, savory, slightly sweet, and tangy garlic sauce.

Despite the name “fish-fragrant” (Yuxiang), the dish contains no fish. The term refers to a traditional Sichuan seasoning style originally used for fish dishes.

This recipe delivers tender eggplant coated in a rich, glossy garlic sauce — perfect with steamed rice.

🥢 What Does “Yuxiang” Mean?

“Yuxiang” (鱼香) translates to “fish aroma.” It describes a flavor combination of:

Garlic

Ginger

Pickled chili paste (doubanjiang)

Soy sauce

Vinegar

Sugar

This creates a perfect balance of:
✔ Spicy
✔ Sweet
✔ Sour
✔ Savory

🥬 Ingredients

Main Ingredients:

2 large Chinese eggplants (long, thin variety)

3 tbsp cooking oil (more if deep-frying)

3 cloves garlic (minced)

1 tbsp ginger (minced)

2 tbsp green onions (chopped)


For the Garlic Sauce:

1 tbsp doubanjiang (Sichuan chili bean paste)

1 tbsp light soy sauce

1 tbsp dark soy sauce (for color)

1 tbsp Chinese black vinegar

1 tsp sugar

½ cup vegetable broth or water

1 tsp cornstarch (mixed with 1 tbsp water)


Optional:

½ tsp sesame oil

½ tsp chili oil (for extra heat)

🍳 Step-by-Step Cooking Method

Step 1: Prepare the Eggplant

Cut eggplant into long strips.

Soak in salted water for 10 minutes (reduces bitterness and oil absorption).

Drain and pat dry.

Step 2: Cook the Eggplant

Option 1 – Pan Fry (Healthier)

Heat oil in a wok.

Cook eggplant until soft and lightly browned.

Remove and set aside.


Option 2 – Deep Fry (Restaurant Style)

Fry at 180°C until golden.

Drain on paper towels.

Step 3: Make the Garlic Sauce

In the same wok, add a little oil.

Add garlic and ginger; stir until fragrant.

Add doubanjiang and stir-fry until oil turns red.

Step 4: Combine

Add cooked eggplant back into wok.

Pour in soy sauces, vinegar, sugar, and broth.

Mix gently and simmer 3–4 minutes.

Step 5: Thicken

Add cornstarch slurry.

Stir until sauce thickens and coats eggplant.

Finish with sesame oil and green onions.

🍚 Serving Suggestions

Best served hot with steamed jasmine rice.

Pairs well with:

Stir-fried greens

Tofu dishes

Hot and Sour Soup

🌶 Taste & Texture

Eggplant becomes soft and silky.

Sauce is rich, garlicky, slightly sweet, mildly spicy.

The vinegar adds brightness that balances oiliness.

💡 Cooking Tips

✔ Use Chinese eggplant — less bitter and fewer seeds
✔ Don’t overcrowd the pan
✔ Adjust sugar & vinegar to your taste
✔ Add minced pork for traditional Sichuan version

🥗 Health Benefits

Eggplant is high in fiber

Contains antioxidants (nasunin)

Low in calories

Garlic supports immunity

🌏 Regional Variations

Sichuan style: Spicy and bold

Shanghai style: Sweeter, less spicy

Vegetarian version: No oyster sauce or meat

🏮 Final Thoughts

Eggplant with Garlic Sauce is a perfect example of how Chinese cuisine transforms simple vegetables into deeply flavorful dishes. It’s quick, affordable, and incredibly satisfying.

If you're building a Chinese recipe blog (like your tofu series), this dish fits perfectly alongside Mapo Tofu and Braised Eggplant recipes.