Szechuan Mapo Eggplant

Name: Szechuan Mapo Eggplant
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g eggplant, cut in chunks; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tbsp doubanjiang; 1 tbsp fermented black beans, chopped; 300ml vegetable stock; 2 tbsp soy sauce; 1 tsp sugar; 1 tsp Sichuan pepper oil; 2 tsp cornflour mixed with 2 tbsp water; 3 tbsp vegetable oil; 3 spring onions, sliced

A vegetarian version of the Sichuan classic — soft eggplant in a fiery fermented bean and chilli sauce.

Total time

40 min

Prep

25 min

Cook

15 min

Difficulty

medium

Cuisine

Asian

vegetarianvegangluten-free

Ingredients

600geggplant, cut in chunks

4 clovesgarlic, minced

2cmfresh ginger, minced

2 tbspdoubanjiang

1 tbspfermented black beans, chopped

300mlvegetable stock

2 tbspsoy sauce

1 tspsugar

1 tspSichuan pepper oil

2 tspcornflour mixed with 2 tbsp water

3 tbspvegetable oil

3spring onions, sliced

Instructions

Salt eggplant chunks, drain 20 minutes, pat dry.

Fry eggplant in oil until golden, set aside.

In same wok fry doubanjiang and black beans until oil turns red.

Add garlic and ginger, stir-fry 30 seconds.

Add stock and soy sauce, bring to simmer.

Return eggplant, cook 5 minutes until very tender.

Thicken with cornflour, finish with Sichuan pepper oil 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

158

Protein

3.4g

Fat

11g

Carbs

14.1g

Fiber

5.2g

Sodium

1030mg

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