Mapo Eggplant
Sichuan's vegetarian cousin to mapo tofu — silky, tender eggplant braised in a fiery, tongue-numbing sauce of doubanjiang, Sichuan peppercorns, garlic, ginger and soy sauce. The numbing-spicy mala flavour is iconic.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Salt the eggplant cubes, let stand 15 minutes to draw out moisture. Pat dry.
About 5 min
Fry eggplant in batches in hot oil for 4–5 minutes until golden and soft. Remove. Or brush with oil and roast at 220°C for 20 minutes for a lighter result.
About 11 min
In the same wok with 1 tbsp oil, fry dried chillies and Sichuan peppercorns 30 seconds. Add doubanjiang; fry 2 minutes until the oil turns red. Add garlic and ginger; fry 1 minute.
About 11 min
Add stock, soy sauce, oyster sauce and sugar. Bring to a simmer. Add the fried eggplant; toss to coat.
About 11 min
Pour in the cornstarch slurry; toss for 1 minute until the sauce thickens to a glossy glaze coating every piece of eggplant.
About 11 min
Drizzle with sesame oil. Garnish with spring onions. Serve over steamed rice.
About 3 min
Nutrition per serving (estimate)
- Calories
- 200
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 12 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 880 mg
Contains: gluten, eggs, soy, shellfish, sesame
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Recipe by Boon Tools.