Spicy eggplant

The traditional Sichuan Yu Xiang Eggplant (鱼香茄子) served in restaurants is deep-fried first and then tossed with Yu Xiang sauce and minced pork. Recently, I developed a version that’s healthier, lighter on oil, and more suitable for everyday meals. This one is made by steaming the eggplant and replacing the pork with mushrooms and tofu. …

I like Sichuan cuisine, particularly spicy dishes made with doubanjiang and Sichuan peppercorns. One dish I regularly cook is spicy eggplant (鱼香茄子), a delicious Chinese eggplant recipe. The flavor is fantastic with the interplay of Sichuan ingredients—doubanjiang, Sichuan peppercorns, black vinegar, and plenty of chopped ginger and fresh garlic. Although the cooking is relatively straightforward, …