Yu Xiang Eggplant (Fish-Fragrant Eggplant, Less Oil)

By oven-roasting the eggplants instead of deep-frying and pairing with firm tofu, this classic Sichuan dish achieves a healthy profile with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (about 2 large) eggplants, cut into sticks · 175 kcal in the whole recipe
• 200 g firm tofu, crumbled or diced · 288 kcal in the whole recipe
• 12 g (about 1 tbsp) olive oil · 106 kcal in the whole recipe
• 16 g (4 cloves) garlic, minced · 24 kcal in the whole recipe
• 12 g (2 tbsp) fresh ginger, grated · 10 kcal in the whole recipe
• 40 g green onion, chopped · 13 kcal in the whole recipe
• 34 g (2 tbsp) pepper paste (red chili paste) · 32 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 30 g (2 tbsp) vinegar · 6 kcal in the whole recipe
• 5 g (1 tsp) sugar · 19 kcal in the whole recipe
• 17 g (1 tbsp) miso paste (doubanjiang depth substitute) · 34 kcal in the whole recipe
• 8 g (1 tsp) cornstarch · 30 kcal in the whole recipe
• 1/2 cup (120 ml) water

Method

1. Toss the cut eggplants with 6 g of olive oil and bake on a parchment-lined tray at 200°C (400°F) for 20-25 minutes until tender and golden.

   

2. Whisk soy sauce, vinegar, sugar, miso paste, cornstarch, and water in a small bowl to prepare the Yu Xiang sauce mixture.

   

3. Heat the remaining 6 g olive oil in a wok or deep skillet over medium heat and sauté the crumbled firm tofu for 3-4 minutes.

   

4. Add minced garlic, grated ginger, chopped green onion, and pepper paste to the pan, cooking for 1-2 minutes until fragrant.

   

5. Add the roasted eggplants and poured Yu Xiang sauce into the pan, stirring constantly for 2 minutes until the sauce thickens and coats everything evenly.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.