Fish-fragrant eggplant (Yúxiāng qiézi) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 88) by Hannah Che

  • scallions
  • Chinkiang black rice vinegar
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Japanese eggplants for Chinese eggplants, cornstarch for potato starch, and pickled chile paste for Sichuan chile bean paste.

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Notes about this recipe

  • Eat Your Books

    Can substitute Japanese eggplants for Chinese eggplants, cornstarch for potato starch, and pickled chile paste for Sichuan chile bean paste.

  • SylvanMoon on February 06, 2026

    This was really delicious and not at all too greasy (which I feared it might be). Based on patioweather's suggestion of adding tofu, I marinated tofu batons in the sauce and then fried them in the oil before frying the aubergine. I put the fried tofu back into the sauce to marinate some more and just added it to the dish when adding the sauce. I'll definitely be making this again.

  • Ntesfai on December 11, 2025

    This was fantastic! I learned some skills along the way, too.

  • Notajellyfish on March 03, 2024

    SO delicious. The Doubanjiang is a must and easy to order online.

  • evatoad on November 06, 2023

    Quite good, but the balance of flavor isn’t what I want from my fish-fragrant eggplant. I think I slightly prefer Fuchsia Dunlop’s version.

  • patioweather on September 23, 2023

    I like this one better than the Fuchsia Dunlop version but I'm not sure why. I added diced baked tofu when I added the eggplant to the sauce in order to make it a complete meal. With rice, it served two.

  • christineakiyoshi on October 04, 2022

    This dish is fantastic. Full of flavor. Will make again!

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