Eggplant , garlic , Vegan , Cast Iron
Best for: Silky eggplant in the famous “fish-fragrant” sauce.
Yu xiang means “fish-fragrant,” but there is no fish in it and never was — it is the garlic, ginger, pickled chile, vinegar, and sugar seasoning once used for fish, applied here to eggplant. The eggplants char on the grates first for a smoky edge, then braise in the sauce in a cast-iron skillet until silky. Written with water instead of stock, the dish is vegan as it stands.
Cast iron: Cast-iron skillet on the grill; direct medium-high heat, 425°F, plus direct grates for charring. Equipment: 12-inch cast-iron skillet, grill, tongs, spatula.
Ingredients
20 minutes. Total: 35 minutes.
Eggplant
- 2 lb slender Chinese or Japanese eggplants, cut into 3-inch batons
- 1 teaspoon fine table salt
- 3 tablespoons neutral oil, divided
Garlic sauce
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons chile bean paste (doubanjiang) or pickled chile paste
- 3 tablespoons water
- 2 tablespoons Chinkiang black vinegar (or balsamic vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 3 scallions, thinly sliced
- 1 teaspoon toasted sesame oil
Directions
Toss the eggplant batons with the salt and let them sit for 10 minutes of the prep time, then pat dry — this keeps them from drinking oil and going greasy.
Heat the grill to 425°F. Toss the eggplant with 2 tablespoons of the neutral oil and grill directly on the grates for 6–8 minutes, turning often, until charred in spots and just tender.
Set the cast-iron skillet on the grill with the remaining 1 tablespoon of oil. Fry the garlic, ginger, and chile bean paste for 30 seconds, until fragrant.
Whisk the water, vinegar, soy sauce, sugar, and cornstarch and pour it into the skillet; stir until it thickens into a glossy sauce, about 1 minute.
Add the grilled eggplant and toss gently for 2–3 minutes, until every piece is coated and silky.
Off the heat, stir in the sesame oil, scatter with the scallions, and serve in the skillet with rice.
Grilling tip: Salt-and-pat is what keeps eggplant silky instead of spongy — skip it and the batons will absorb every drop of oil in the pan.
