Yuxiang Eggplant

About Yuxiang Eggplant

The Yuxiang Eggplant is a traditional dish from China with delicious flavor. It is spicy yet sweet. The spices in this dish are great to boost your metabolism.  In addition, Eggplant is a great source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. The Yuxiang Eggplant has a soft, consistent texture. You can use Thai rice as a side dish to accompany the Yuxiang Eggplant. A great tasting and super healthy dish recommended for all to try. If you make this dish, I have a good feeling you’ll be making it again really soon!!

Yuxiang Eggplant

Serves 2-4
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Hot
This Yuxiang Eggplant plate is a version of the Sichuan Chinese dish. The sauce is sweet, spicy, and thick. The eggplant also has a nice, steamed texture.


  • 4 Medium white, Chinese eggplants
  • 1 Medium sliced onion
  • 1 Medium thin slice spring onion
  • 2 Large thin sliced chilli peppers
  • sprinkle ginger root
  • sprinkle cillantro
  • 1 clove chopped garlic

For The Sauce

  • drizzle rice vinegar
  • 125ml soy sauce
  • 125ml water
  • 2 tablespoons corn starch


For a side dish the Yuxiang Eggplant, you can use thai rice.


Step 1
Steam the eggplant.
Step 2
In a wok, add oil. When the oil is hot, add the ginger, garlic, spring onion, and onion.
Step 3
When the onion becomes transparent, add the chilli peppers. After, add the eggplant.
Step 4
In a glass, mix together the ingreients for the sauce. Once mixed, add the sauce to the wok.
Step 5
To garnish, use some more spring onion and cillantro.