Ma Po Eggplant
Sichuan mapo eggplant — eggplant batons fried until softened first, then doubanjiang chili bean paste fried separately until fragrant before everything simmers together.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Chinese
vegan
Ingredients
3eggplant, cut into batons
3 tbspdoubanjiang (chili bean paste)
to tastegarlic and spring onion
Instructions
1
Fry the eggplant batons in a generous amount of oil until softened and lightly browned all over.
2
Eggplant soaks up oil fast, so don't skimp on the oil or it will cook unevenly.
3
In the same pan, fry the doubanjiang and garlic over medium heat until the oil turns red and properly fragrant, a minute or two.
4
Return the eggplant to the pan with a splash of stock and simmer until the sauce thickens and clings to every piece.
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