| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 23g | 3g | 18g |
| sugars | fibre | protein | salt |
| 6g | 5g | 12g | 1.7g |
Why I Love Chinese Fish-Fragrant Eggplant Casserole
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There’s something enchanting about the blend of flavors in Fish-Fragrant Eggplant Casserole that takes me back to my culinary roots. No, it’s not a Creole or French dish, but it speaks in the universal language of comfort food. I remember my first encounter with this recipe; it wasn’t at a high-end Asian restaurant, but at a humble food stall in Beijing.
The Aromatics That Entice
This dish, similar to other Sichuan classics, uses a fragrant blend of garlic, ginger, and pickled chili paste that delivers layers of flavor with each bite. The “fish-fragrant” part might sound misleading, but let me assure you, there’s no fish involved. The term “fish-fragrant” refers to the flavors traditionally used in preparing fish dishes in Sichuan cuisine. It’s a fascinating play on words, emblematic of the depth and complexity inherent in Chinese culinary traditions.
My taste buds were awakened by this medley of flavors, and I was inspired to bring it back to my kitchen and give it my own touch. The closest Louisiana equivalent I could think of is our spicy seafood gumbo, full of layered aromas and varying textures, making each spoonful a mini-exploration.
Why Eggplant?
Eggplant likely isn’t the first ingredient you think of when you’re searching for rich, savory dishes, but it should be. In this Fish-Fragrant Eggplant Casserole, eggplant becomes a sponge for all the wonderful flavors, absorbing the garlic, ginger, and savory soy sauce. It’s akin to how eggplant sings in dishes like French ratatouille or Creole smothered eggplant.
Thanks to the versatile nature of eggplant, this dish pairs wonderfully with a variety of main courses. Think crispy Peking Duck or even a simple bowl of steamed jasmine rice; both serve as perfect canvases for the delightful sauce that accompanies this casserole.
If you’re looking to expand your culinary repertoire with a dish that’s both incredibly satisfying and rich in history, I highly recommend giving Fish-Fragrant Eggplant Casserole a try. For inspiration, I turned to Fuchsia Dunlop, a celebrated chef who has done extensive work to introduce authentic Chinese cuisine to a global audience. Her recipes and stories open windows into the soul of Chinese cooking, and her influence can be subtly felt in the subtleties of this dish.
Overall, this recipe is a beautiful marriage of simplicity and complexity, comfort, and adventure. It is a testament to the power of food to bring different worlds to your dinner table.
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What You’ll Need
- 4 medium eggplants (about 2-3 pounds total), cut into 2-inch long strips
- 1/2 cup vegetable oil
- 1/2 pound ground pork
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 4 green onions, chopped
- 1/4 cup pickled chili paste (or to taste)
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 cup chicken or vegetable broth
- 1 teaspoon sesame oil
- 1/4 cup fresh cilantro, chopped
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Method
Step One
In a large bowl, sprinkle the eggplant strips with salt and let sit for 30 minutes to draw out the moisture. Rinse and pat dry.
Step Two
Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant strips in batches until they are golden brown and tender. Remove and drain on paper towels.
Step Three
In the same skillet, add the ground pork and cook until browned. Add the garlic, ginger, and green onions, and stir-fry for 2-3 minutes until fragrant.
Step Four
Stir in the pickled chili paste, soy sauce, black vinegar, and sugar. Cook for another 2 minutes.
Step Five
Mix the cornstarch with the chicken or vegetable broth and add to the skillet. Bring to a boil, then simmer until the sauce thickens.
Step Six
Return the eggplant to the skillet and toss to coat with the sauce. Drizzle with sesame oil and sprinkle with chopped cilantro before serving.
