Mapo Eggplant
Mapo Eggplant is a spicy and savory Chinese dish that features tender eggplant cooked with aromatic spices and minced meat, making it a delightful choice for dinner. This recipe is easy to follow, perfect for beginners, and serves as a comforting meal any night of the week.
Hand-drawn steps
Start by cutting the eggplants into small cubes. Soak them in salted water for about 10 minutes to remove bitterness, then drain and pat dry.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the soaked eggplant cubes to the skillet, stirring well to combine with the meat. Cook for another 5 minutes, allowing the eggplant to soften.
Mix in the doubanjiang, soy sauce, sesame oil, chicken broth, sugar, and rice vinegar. Stir to combine, then cover the skillet and let it simmer for about 10 minutes, or until the eggplant is tender.
Remove the lid and allow the dish to cook for an additional 2-3 minutes to thicken the sauce, stirring occasionally.
Tiny tips
For best results, make sure to dry the eggplant thoroughly after soaking to avoid extra moisture.
Serve with cooked rice to soak up the delicious sauce.
Adjust the level of spice by varying the amount of doubanjiang based on your preference.