How to make Eggplant Yu Xiang Style -
Deep fried eggplant in a flavourful sauce
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Brinjals (बैंगन), Hoisin sauce (होयसिन सॉस)
Cuisine : Chinese
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Eggplant Yu Xiang Style checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Cauliflower Ani Batata Sukke Rishi Panchami Sabzi Punjabi Chole Aloo Gobhi Adraki
Eggplant Yu Xiang Style Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Eggplant Yu Xiang Style Recipe
Brinjals 8-10
Hoisin sauce to taste
Cornflour/ corn starch 3 tablespoons
Oil to deep fry
Sauce
Hoisin sauce 1 tablespoon
Sugar 1/2 teaspoon
Malt vinegar 1 tablespoon
MSG 1/4 teaspoon
Soy sauce 1 1/2 tablespoon
Salt to taste
Cornflour/ corn starch 1 tablespoon
Oil 2 tablespoons
Garlic finely chopped 2-3 cloves
Ginger finely chopped 1 inch piece
Green chillies seeded and slit 2
Spring onions finely chopped 2
Method
Step 1
Pat-dry and quarter the eggplants lengthways. Sprinkle the salt and leave aside for fifteen minutes. Wash, drain well, pat dry with an absorbent paper.
Step 2
Add salt to taste and three tablespoons of cornflour and mix lightly. Heat sufficient oil in a wok or pan and deep-fry the eggplants until they are crisp and light golden.
Step 3
Drain on absorbent paper. To make the sauce blend the hoisin sauce with sugar, vinegar, MSG, soy sauce and salt to taste. Mix one tablespoon of cornflour in one cup of water.
Step 4
Heat two tablespoons oil in a wok, add the garlic, ginger and green chillies and stir-fry briefly. Add the spring onions and continue to stir-fry for a minute more.
Step 5
Add the blended sauce and the seasoning mix and stir in the cornflour mixture. Cook until it starts to thicken. Add the fried eggplant. Toss well and serve hot.
Nutrition Info
Calories : 739 Kcal
Carbohydrates : 27.2 gm
Protein : 6.1 gm
Fat : 66.5 gm
Other : 22.8gm
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