Mapo Eggplant

Name: Mapo Eggplant
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 large eggplants, cut into batons; 2 tbsp doubanjiang; 3 cloves garlic, minced; 1 tsp ginger, minced; 2 tbsp soy sauce; 1 tsp sugar; 1 tsp Sichuan peppercorn, ground; 100ml vegetable stock; 3 tbsp vegetable oil; spring onions to garnish

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

Salt eggplant, rest 20 minutes, rinse and pat dry.

Fry eggplant in oil until golden and soft. Remove.

In same wok, fry doubanjiang, garlic and ginger 1 minute.

Add stock, soy and sugar, bring to bubble.

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

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