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 (small eggplants), Salt to taste

Cuisine : Chinese

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Main Course Vegetarian recipes like Bhen Aloo Jackfruit Kerala Curry Corn Capsicum Masala French Beans Sabzi

Eggplant Yu Xiang Style

Eggplant Yu Xiang Style Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

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 (small eggplants) 8-10

  • Salt 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 tablespoons

  • Salt to taste

  • Cornflour 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.