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Szechuan Mapo Eggplant
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
1
Salt eggplant chunks, drain 20 minutes, pat dry.
2
Fry eggplant in oil until golden, set aside.
3
In same wok fry doubanjiang and black beans until oil turns red.
4
Add garlic and ginger, stir-fry 30 seconds.
5
Add stock and soy sauce, bring to simmer.
6
Return eggplant, cook 5 minutes until very tender.
7
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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