How to make Eggplant Yu Xiang Style -

Deep fried eggplant in a flavourful sauce

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Brinjals (बैंगन), Hoisin sauce (होयसिन सॉस)

Cuisine : Chinese

Course : Main Course Vegetarian

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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

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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.