Mapo Eggplant
Silky eggplant coated in a fiery, numbing Sichuan sauce with fermented bean paste and chili oil. A vegetarian take on the classic Chinese dish with bold, complex flavors.
- Total time
- 30 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 1.5 lbs Chinese eggplant
- 3 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 4 whole dried red chilies
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp fermented bean paste (doubanjiang)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ cup vegetable broth
- 1 tbsp cornstarch
- 2 tbsp water
- 2 stalks scallions, sliced
Instructions
- 1
Cut eggplant into 2-inch chunks. Heat 2 tbsp oil in a large wok or skillet over high heat. Working in batches, fry eggplant until golden and tender, about 8–10 minutes. Transfer to a plate.
- 2
Toast Sichuan peppercorns in a dry pan over medium heat for 1 minute until fragrant. Crush lightly and set aside. Whisk cornstarch and water together; set aside.
- 3
Add remaining 1 tbsp oil to the wok. Add dried chilies and cook for 30 seconds until fragrant. Stir in garlic and ginger, cooking for 30 seconds.
- 4
Add fermented bean paste and stir-fry for 1 minute until aromatic. Pour in soy sauce, rice vinegar, sugar, and vegetable broth. Stir well.
- 5
Return eggplant to the wok and toss to coat. Simmer for 2 minutes. Add cornstarch slurry and stir constantly until sauce thickens, about 1 minute.
- 6
Transfer to a serving dish. Sprinkle with toasted Sichuan peppercorns and garnish with sliced scallions. Serve immediately with steamed rice.
Tools you’ll need
- 14-inch wok or large skillet
- Small dry pan
- Cutting board
- Chef's knife
- Wooden spoon
- Whisk
- Measuring spoons and cups
- Serving spoon
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