Sichuan-style Mapo Eggplant

This is a Sichuan-style mapo eggplant made with doubanjiang.
It goes great served with rice!

Ingredients: 2-3 servings

Eggplant (slim Japanese type)
1-2 teaspoons
Finely chopped garlic and ginger
1 thumbtip's worth each
Chicken stock granules
75 ml
Finely chopped scallions
1/4 stick worth
Katakuriko slurry
as needed
Sesame oil
1 tablespoon
Ra-yu (Recipe ID: 1493200)
as desired
For the meat-miso sauce
Ground meat
100 g
Soy sauce, Shaoxing wine
1 tablespoon of each
2 teaspoons
Shaoxing wine
1 teaspoon
Soy sauce
1 1/2 tablespoons
1 teaspoon


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!

Story Behind this Recipe

This is a spicy-hot Sichuan-style mapo eggplant.