Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish. In Hong Kong ...

Cube or slice the eggplant, then sprinkle generously with salt (we prefer kosher or French sea salt). Let the salted eggplant sit in a colander in the sink or a bowl to allow excess moisture to ...