Fish-Fragrant Eggplant

Name: Fish-Fragrant Eggplant
Cuisine: Sichuan Chinese
Ingredients: 2 medium eggplant; 2 tablespoons doubanjiang (fermented chili bean paste); 3 cloves garlic; 1 inch piece ginger; 2 stalks scallions; 1 tablespoon soy sauce; 1 tablespoon vinegar; 1 teaspoon sugar; 1 teaspoon cornstarch; 1/4 cup water; 3 tablespoons vegetable oil

Fish-Fragrant Eggplant is a classic Sichuan dish known for its bold, spicy, and savory flavors, despite containing no fish. It features tender eggplant cooked in a fragrant sauce made with garlic, ginger, and chili bean paste, reflecting the region's love for pungent and aromatic dishes.

11 ingredients

spicysavoryumamigarlickyslightly sour

Culinary DNA Preview

Sichuan Chinese70%

Indigenous30%

Ingredients

eggplant
2 medium
doubanjiang (fermented chili bean paste)
2 tablespoons
garlic
3 cloves
ginger
1 inch piece
scallions
2 stalks
soy sauce
1 tablespoon
vinegar
1 tablespoon
sugar
1 teaspoon
cornstarch
1 teaspoon
water
1/4 cup
vegetable oil
3 tablespoons

Method

Steps not available

Origin Story

The dish originated in Sichuan province and is named 'fish-fragrant' because the seasoning used was traditionally associated with cooking fish, showcasing the unique flavor profile developed in Sichuan cuisine.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese70%

ingredients+techniques

Indigenous30%

ingredient_origin

Techniques

deep-frying stir-frying sauce-thickening

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