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Mapo Eggplant
A Sichuan-style eggplant dish, simmered with doubanjiang, garlic and minced pork until rich and deeply savoury.
Total time
45 min
Prep
30 min
Cook
15 min
Difficulty
easy
Cuisine
Chinese
vegetarian
Ingredients
3large eggplants, cut into batons
2 tbspdoubanjiang
3 clovesgarlic, minced
1 tspginger, minced
2 tbspsoy sauce
1 tspsugar
1 tspSichuan peppercorn, ground
100mlvegetable stock
3 tbspvegetable oil
spring onionsto garnish
Instructions
1
Salt eggplant, rest 20 minutes, rinse and pat dry.
2
Fry eggplant in oil until golden and soft. Remove.
3
In same wok, fry doubanjiang, garlic and ginger 1 minute.
4
Add stock, soy and sugar, bring to bubble.
5
Return eggplant, toss to coat. Serve with Sichuan pepper and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
197
Protein
4.8g
Fat
11.3g
Carbs
23.7g
Fiber
10.5g
Sodium
841mg
Reviews
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