🇨🇳 Chinese Vegetarian

Eggplant Mapo-Style

Name: Eggplant Mapo-Style
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 1 large, finely chopped Garlic; 4 cloves, minced Ginger; 1 tsp Dried Red Chilies; 400 g Soy Sauce; 1 tsp Sichuan Peppercorns; 2 large Eggplant; 2 tbsp Peanut Oil; 1/2 tsp Five-Spice Powder; 2 tbsp Chili Bean Sauce; 1 tbsp Fermented Black Beans

🇨🇳 Chinese

Fiery mapo-style eggplant in a chili-bean sauce with the signature málà tingle. 32 minutes of mostly hands-off cooking.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1 large, finely chopped
Ginger4 cloves, minced
Dried Red Chilies1 tsp
Soy Sauce400 g
Sichuan Peppercorns1 tsp
Eggplant2 large
Peanut Oil2 tbsp
Five-Spice Powder1/2 tsp
Chili Bean Sauce2 tbsp
Fermented Black Beans1 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Peanut Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the ginger plus the sichuan peppercorns, dried red chilies and five-spice powder; toast for about a minute until the kitchen smells incredible.
4
Add the eggplant, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the soy sauce, bring to a gentle bubble, then cover and simmer until the eggplant is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of rice vinegar.

Chef's tip

For deeper flavour, toast the sichuan peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: Japanese Fried Eggplant Recipe - Mapo Nasu · on YouTube