Grilled Chinese Eggplant with Yu Xiang Sauce Recipe :: The Meatwave
Spicy, tangy, and savory Sichuan yu xiang sauce fuses with grilled eggplant to form an irresistible dish where each bite seems better than the last.
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Ingredients
- 3 tablespoons white vinegar or rice wine vinegar
- 2 red Thai bird chilies (or any small hot red chili)
- 3 tablespoons Chinkiang vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 1/4 teaspoons cornstarch
- 1 tablespoon canola or vegetable oil
- 4 scallions, finely chopped
- 4 teaspoons finely chopped garlic
- 1 tablespoon minced ginger
- 2 tablespoons Sichuan chili broad bean paste (Doubanjiang)
- 4 Chinese eggplants
- Kosher salt
- 1 handful of roughly torn fresh cilantro leaves
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