Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.

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Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
by [Archana Potdar] · This post may contain affiliate links · 20 Comments
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A spicy, garlicky and slightly sour-sweet dish. One amazing side dish, appetiser or main course with rice or Chapati is called the Chinese Yu Xiang Eggplant Recipe. There is not much sauce in the dish but it is really delicious.
How about pairing it with Vegetarian Wonton Soup and Vegan Bao(Gua)Buns with this yummy mushroom stir-fry on the side?
Now for Foodie Monday Bloghop Sasmita suggested themes but the one that won with maximum votes were for #262Bitter, but Good. There was a need for something different especially after the sweets everyone had consumed during Ganesh Chaturthi. Bitter foods are recommended in Ayurveda as a part of a complete meal. Bitter foods are better for boosting metabolism and are supposed to be cleansing.
Sasmita, our hostess today blogs at One Timer Cook her pictures are stunning and so also the recipes. Do check her Mango Kalakand in Microwave. This is on my todo list among others.
For the theme, I decide to make bitter gourd, but Kalyani shared a writeup which classified eggplant, aubergine or brinjal as a bitter vegetable. There is a saying in Hindi a drowning man clutches a twig! "Doobte hue to tinke ka sahara bahut hai! " 😀
Since I had the brinjal I decided to go ahead and use it. Now, Eggplant or Aubergine is not much enjoyed in my place by the girls. They may eat what in Konkani is called Kappa, fillets.
I made a stuffed Aubergine to discover I already had posted it. Ennaigai or Tumgai Palya too is done. Bharta too I have posted two. Now what! I wanted to post Kappa but almost all of them are similar so cancelled the idea. Then I also have Muthai Ringan Tuver Shaak. I guess my blog is old now my first post dates 27/09/2008, 12 years this September!
I almost wrote that I am not yet again participating when luckily I landed on this site with an amazing Chinese style eggplant. Then again I found this site. The result you see here is adapted from both these sites.
This dish is also called Chinese Yu Xiang Eggplant Recipe which means Fish Fragrant Eggplant. The reason being these eggplants are fried in the same oil used to fry fish. Do not worry I have no fish in my dish, which is pity according to the girls. In place of the fish, you can use tofu or paneer if you do not need it as a Vegan dish.
The aubergines in this Sichuan Eggplant Recipe are deliciously meaty and because they are marinated in salt they taste amazing. Next time I am going to marinate them in ginger garlic and chilli paste that will heighten the taste!
The original recipe calls for pickled red pepper or Thai pepper. I did not have both so I have used 2 green chillies finely minced with ginger and garlic. I have shallow fried my brinjal. You may deep fry them.
Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.
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Priya vj says
The name is so fancy and more like a tongue twister but the recipe seems easy . I liked the frying part of brinjals and then using it in the recipe.
ArchanaPotdar says
I still cannot pronounce the tongue twister so went with the easy name. Thanks.
Poonam Bachhav says
I am loving the look of the dish and can imagine the flavors of this Chinese style eggplant. I would love trying out this recipe for my little one who is not very much fond of eggplant.
ArchanaPotdar says
Well, go ahead Poonam. Wish you all the best! 😀
Sujata Roy says
Wow Chinese style eggplant looks super tempting Archana. I can imagine the wonderful taste. I think I can also use leftover begun bhaja to make this delicious dish. I would love to try it sometime.
ArchanaPotdar says
Yes you can Sujata. In fact, it will taste great.
The Girl Next Door says
There's a restaurant in Bangalore that serves Thai-style eggplant, and I absolutely adore it. This Chinese-style eggplant sounds right up my alley! I totally love the ingredients you have used here. We all adore eggplant, so I'm definitely making this!
ArchanaPotdar says
Thanks, Priya.
Mayuri Patel says
Besides using eggplant in Indian dishes and making dips, I've not as yet used it to make a Chinese side dish. Chinese Eggplant in Hot garlic sauce sounds super delicious and its not difficult to make. Hopefully, will get the opportunity to try the recipe out soon.
ArchanaPotdar says
Do try Mayuri you will love it.
Sasmita says
rachana di I can imagine the flavors of this Chinese style eggplant here. I would love trying out this recipe soon which are looking super tempting.
ArchanaPotdar says
Thanks, Sasmita.
Preethicuisine says
This Chinese style eggplant in hot garlic sauce looks so delicious. It is so easy to put together. I adore brinjals and this one looks super tempting .
ArchanaPotdar says
Thanks.
Vasusvegkitchen says
Wow what a interesting recipe di, hubby is big fan of eggplant surely i will try this for him. Loved the flavors garlic & the way eggplant cooked in sauce. Taste yummy with roti's or even with rice too.
ArchanaPotdar says
Thanks, Aruna.
NARMADHA says
This is interesting recipe with brinjal. have not used other than typical indian dishes. This looks so delicious with hot garlic sauce
ArchanaPotdar says
Thanks, Narmadha.
kalyani says
i am going to ignore the mandarin name of the dish and just focus on the wonderful flavours here... tangy, spicy salty - just the way my E/one would like this..
ArchanaPotdar says
Good girls. That is all that matters flavours!