Easy & Simple Mapo Eggplant with Miso and Pork

Easy & Simple Mapo Eggplant with Miso and Pork

An easy and delicious dish. The eggplant and miso goes well with rice!

Ingredients: 2 servings

Thinly siced pork, coarsely chopped
200 g
Eggplant (slim Japanese type)
● Soy sauce, sugar, sake
1 tablespoon of each
● Red miso (or awase)
1 tablespoon
● Doubanjiang
1 teaspoon
●Gochujang (instead of the red miso and doubanjiang)
1 tablespoon
● Chicken stock granules
1 teaspoon
● Water
2 tablespoons
Sesame oil
1 tablespoon
Use either the miso (1 tablespoon) = doubanjiang (1 teaspoon) OR the gochujang (1 tablespoon)


1. Cut up the eggplants and soak in a bowl of water. Mix the ● ingredients together.
2. Stir fry the drained eggplant. When it has browned on both sides, take it out of the pan.
3. Stir fry the pork in the same frying pan. When the color of the meat changes, add the eggplant.
4. Add the combined ● ingredients all at once, and mix well.
5. Turn off the heat, drizzle in the sesame oil, mix and it's done.

Story Behind this Recipe

I've been making this family favorite for ages.