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Mapo Eggplant
A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan over medium heat.
oil1 tablespoonsesame oil1 teaspoon
2
Add the ground pork and saute until cooked, about ⏱️ 5-7 minutes.
3
Add the garlic, ginger, black beans, and saute until fragrant, about a minute.
garlic, chopped2 tablespoonsginger, grated2 tablespoons
4
Add the eggplant and saute for ⏱️ 5 minutes.
eggplant, cut into bit sized pieces2 pounds
5
Mix in the chili bean paste, fermented bean paste, chili sauce, soy sauce and chicken broth, bring to a simmer, reduce the heat cover and cook until the eggplant is tender, about ⏱️ 15-20 minutes.
chili bean paste2 tablespoonsfermented bean paste2 tablespoonschili sauce, or to taste1 tablespoonsoy sauce2 tablespoonseggplant, cut into bit sized pieces2 pounds
6
Mix the cornstarch into the water, mix it into the pan and cook until the sauce thickens, about a minute.
cornstarch1 tablespoonwater1 tablespoon
7
Remove from heat, mix in the sesame oil and Sichuan peppercorns and serve garnished with green onions.
oil1 tablespoonsesame oil1 teaspoonSichuan peppercorns, toasted and ground1 tablespoon
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