Chinese

Mapo Eggplant

“Sichuan-style eggplant in a spicy, savory sauce of doubanjiang, garlic, and ground pork, inspired by Mapo Tofu.”

Garlic

Ginger

Soy Sauce

Sugar

Eggplant

Ground Pork

Chinese·Sichuan

Medium1 hour

Where it comes from

Mapo Eggplant is a delightful twist on the classic Mapo Tofu, showcasing Sichuan's flair for bold flavors and textures. This dish features tender eggplant simmered in a spicy, savory sauce, making it a beloved vegetarian option. Notably, the dish’s name pays homage to the legendary 'pockmarked old woman' known for her delicious tofu dish, while eggplant is a fitting replacement for a unique take.

On the Palate

What goes into it

How it's made

1
Sauté minced garlic, ginger, and ground pork in a hot pan until aromatic and slightly browned.
2
Add sliced eggplant to the pan, allowing it to absorb the flavors from the pork and spices.
3
Incorporate doubanjiang, soy sauce, and a touch of sugar for a well-rounded flavor profile.
4
Simmer until the eggplant is tender and the sauce thickens, then serve hot with steamed rice.

Stir Frying