Vida Recetas Editorial
The eggplant is the star of this vegetarian version of the classic Mapo Tofu, known as Mapo Eggplant. Originating from Sichuan cuisine, this dish stands out for its spicy, salty, and slightly sweet sauce, with an aromatic touch of ginger, garlic, and fermented black beans. It is ideal for those seeking a comforting and flavorful meal, perfect to accompany with steamed rice.
You can adjust the heat level by adding more or less doubanjiang, or incorporating Sichuan pepper for an extra kick. If you prefer a meaty version, add ground pork as in traditional Mapo Tofu. This recipe is easy to make, and in less than 30 minutes you'll have a dish worthy of a Chinese restaurant.
Prep
30 min
Servings
4
Heat the vegetable oil in a wok or large skillet over medium heat. Add minced garlic, ginger, and the white parts of the chopped green onions. Stir-fry for about 1-2 minutes until fragrant.
Add the minced fermented black beans and doubanjiang (spicy bean paste) to the wok. Stir-fry for another 2 minutes until the mixture becomes aromatic.
Toss in the eggplant pieces and stir-fry for about 5 minutes until they start to soften and turn golden.
Pour in the soy sauce, sugar, and vegetable broth. Mix well and bring the mixture to a simmer. Let it cook for about 10-15 minutes until the eggplant becomes tender and the sauce thickens slightly.
Adjust the seasoning with salt and pepper to taste. If you like it spicier, you can add Sichuan peppercorns at this stage.
Stir in the cornstarch slurry to thicken the sauce further. Cook for an additional 2-3 minutes until the sauce coats the back of a spoon.
Garnish the Mapo Eggplant with the green parts of the chopped green onions.
Serve hot over steamed rice, and enjoy your delicious homemade Mapo Eggplant!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
