Do I have to salt the eggplant first?
Not strictly, but it significantly improves the result. Unsalted eggplant soaks up oil like a sponge and steams rather than fries. 15 minutes of salting makes a meaningful difference.
Chinese · dinner
Sichuan Ma Po Eggplant (Yu Xiang Qie Zi)
#chinese#sichuan#eggplant#vegan#dinner
30m
Total time
4
Servings
180
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Produce
- 600 g Chinese eggplant
- 4 cloves garlic
- 15 g ginger
- 3 stalks scallions
Pantry
- 8 g salt
- 15 ml Chinkiang black vinegar
- 10 g sugar
- 10 g cornstarch
- 80 ml chicken or vegetable broth
- 60 ml neutral oil
Sauce
- 30 ml Pixian doubanjiang
- 20 ml light soy sauce
THE METHOD.
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FAQ · Things people ask
About this recipe.
What type of eggplant should I use?
Long Chinese or Japanese eggplant (thin, purple-skinned) is ideal -- it has fewer seeds, thinner skin, and a more delicate texture. Globe eggplant can be used but tends to be more bitter and watery.
Can I make this without doubanjiang?
The dish loses its defining fermented heat. You can substitute a mix of gochujang and a pinch of salt, which gives a similar but different result.
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