Mapo Eggplant

Mapo Eggplant

The onions in the sauce rounds the spicy sauce so it can also be served to children.


Eggplant (slim Japanese type)
5 to 6
Green bell peppers
3 to 4
Ground pork
150 g
1 clove
1 piece
1/2 tablespoon (adjust to taste)
★ Miso
1/2 tablespoon
★ Soy sauce
1 tablespoon
★ Sugar
1 teaspoon
★ Oyster sauce
1 tablespoon
★ Chicken soup stock granules
2 teaspoons
★ Shaoxing wine (or cooking sake)
2 tablespoons
★ Water
1 1/2 cups - 600 ml
Katakuriko slurry
As needed, to thicken the sauce
Sesame oil
A small amount


1. Combine the ★ ingredients.
2. Slice the eggplants into 6 pieces lengthwise. Soak in a bowl of water to remove bitterness. Drain and pat dry well with paper towels.
3. Cut up the bell peppers and carrot into easy to eat pieces.
4. Finely chop the onion.
5. Finely chop the ginger and garlic.
6. Put the oil, garlic, ginger and doubanjiang in a frying pan and stir fry until fragrant. If the heat is too strong it will burn, so watch as it cooks.
7. Add the ground meat, then the onion, and stir fry.
8. When the meat and onions are cooked, add the ★ ingredients and simmer for 5 to 6 minutes.
9. Stir fry the eggplant slices. Add more oil if needed.
10. Stir fry the bell peppers and carrot.
11. Take the stir fried vegetables out of the pan.
12. Add katakuriko dissolved in water to the sauce to thicken it, then add the cooked vegetables and mix. Drizzle in a little sesame oil.
13. Transfer to a serving plate, and it's done.

Story Behind this Recipe

This recipe is a family favorite that I prepare whenever I have a lot of eggplants on hand.