How long does fish-flavored eggplant [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can fish-flavored eggplant [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make fish-flavored eggplant [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is fish-flavored eggplant [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does fish-flavored eggplant [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3.8K Views 11 years ago

Fish-Flavored Eggplant
[Vegan]

FV By: Faith VanderMolen

Author Bio

After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and... Read More

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Vegan Fish-Flavored Eggplant [Gluten-Free]

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Eggplant

Fish-Flavored Eggplant [Vegan]

Dairy Free

Don't worry, there aren't actually any fish or fish products in this recipe! It's an authentic Chinese dish that is flavored with chili bean paste and soy sauce to give the eggplant a deceptively "fishy" taste. One bite of this sweet, sour, and spicy vegan fish-flavored eggplant is sure to... Read More

Ingredients You Need for Fish-Flavored Eggplant [Vegan]

2 long Asian eggplants (long and skinny)
Salt*
2 tablespoons oil*
1 1/2 tablespoons doubanjiang (chili bean paste)
1 tablespoon freshly grated ginger
4 cloves garlic, minced
1 teaspoon crushed Sichuan peppercorns (optional)
1/4 cup vegetable broth
2 teaspoons coconut sugar
1 teaspoon soy sauce**
1 teaspoon arrowroot powder
1 tablespoon water
2 teaspoons rice vinegar
4 scallions, sliced on the bias

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How to Prepare Fish-Flavored Eggplant [Vegan]

Chop eggplant into 1-2 inch pieces. Place the eggplant into a colander, and sprinkle with salt. Allow the eggplant to sweat for 30 minutes so that some of the moisture is released.
While the eggplant is sweating, prepare the ginger and garlic and measure out the remaining ingredients.
After 30 minutes, add 2 tablespoons of oil to a wok and let it heat up over medium-high heat. Sauté the eggplant until starting to brown, about 7 minutes. Add in the chili bean paste, ginger, garlic, and optional Sichuan peppercorns and continue to cook until you can smell the aroma of the spices.
Add in the vegetable broth and sugar and mix well.
In a small bowl, dissolve the arrowroot powder in 1 tablespoon of water. Then pour the mixture into the wok and allow the arrowroot powder to thicken the sauce.
Lastly, add in the vinegar and green scallions and stir a couple more times.
Remove from the heat, plate, and serve over steamed rice!

Notes

*If you want to cut down on the oil in this recipe, feel free to not sweat the eggplant and then dry or water sauté the eggplant in the wok. **Sub tamari if gluten-free.