Easiest Way to Cook Perfect Sichuan-style Mapo Eggplant

Sichuan-style Mapo Eggplant. Free UK Delivery on Eligible Orders Looking For Style'? We Have Almost Everything on eBay. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu.

I thought I would use eggplant in place of tofu and the results were amazing! This is a spicy-hot Sichuan-style mapo eggplant. Stir-fry the doubanjiang well until it releases an aroma. You can have Sichuan-style Mapo Eggplant using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sichuan-style Mapo Eggplant

1. You need 5 of Eggplant (slim Japanese type).
2. Prepare 2 tsp of Doubanjiang.
3. Prepare 1 of thumbtip's worth each Finely chopped garlic and ginger.
4. Prepare 75 ml of Chicken stock granules.
5. It's 1/4 stick of worth Finely chopped scallions.
6. Prepare 1 of Katakuriko slurry.
7. You need 1 tbsp of Sesame oil.
8. Prepare 1 of Ra-yu.
9. You need of For the meat-miso sauce.
10. Prepare 100 grams of Ground meat.
11. Prepare 1 tbsp of of each Soy sauce, Shaoxing wine.
12. It's 2 tsp of Tianmianjiang.
13. You need of Sauce.
14. Prepare 1 tsp of Shaoxing wine.
15. It's 1 1/2 tbsp of Soy sauce.
16. You need 1 tsp of Sugar.

Be careful not to let it burn. When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle. Adjust the spiciness with the doubanjiang.

Sichuan-style Mapo Eggplant step by step

1. Finely chop the garlic and ginger..
2. Finely chop the green onions. It's easier if you cut diagonally like in the picture..
3. Cut the eggplant into easy-to-eat pieces (into eighths)..
4. Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last..
5. Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through..
6. Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger..
7. Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer..
8. Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts..
9. Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!.
10. Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!.

See recipes for Spicy Eggplant Mapo Tofu (un-stir fried Eggplant and Tofu) too. Place eggplant in a large bowl and add water to cover. Gather up the right ingredients and you are in for a treat with this sweet, sour and spicy dish! I put the eggplant in the oven but not as long as the tofu, so then I cooked it quite a while in wok, allowing it to dry out a bit. One suggestion to toss it in cornstarch might help.