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Our Family's Mapo Eggplant Recipe

Our Family's Mapo Eggplant Recipe

This is our homemade eggplant mapo tofu recipe. The soft eggplant texture and the sweet minced meat thick sauce matches really well.

Ingredients: 2 good servings

Ground pork
100 g
Vegetable oil
1 tablespoon
Finely chopped ginger
1 clove's worth
Finely chopped garlic
1 clove's worth
Doubanjiang
about 1 teaspoon
Tianmianjiang
1 teaspoon
Chopped Japanese leek
2 tablespoons or more
Japanese eggplant
4 to 5
● Water
200 ml
● Chicken stock granules
2 teaspoons
● Sake
1 tablespoon
● Sugar
1 teaspoon
● Soy sauce
1 1/2 tablespoons
Pepper
A small amount
★ Katakuriko
2 teaspoons
★ Water
3 teaspoons
Sesame oil
1 tablespoon
Young green scallion (for color)
A small amount, to taste

Steps

1. For the eggplant, cut in half and then further into quarters. Layer paper towels on a heat resistant bowl and put the eggplant. Loosely cover with plastic wrap and microwave for 7 minutes at 500 W.
2. Pour vegetable oil in a pan and fry the ground pork well. (Fry it until the grease becomes transparent.)
3. Add ginger, garlic, doubajiang, tianmianjiang and Japanese leek then fry (the spicy bean paste burns easily so reduce the heat to medium).
4. Add the eggplant from Step 1, the ● ingredients (mix together first before adding), pepper and cook for about 5 minutes.
5. Add the mixed ★ ingredients a little at a time to thicken the sauce. Cook over high heat for a little while. Pour sesame oil around the edge of the pan.
6. Dish it up in a plate and sprinkle with chopped young scallions.

Story Behind this Recipe

I used this mapo tofu recipe (Recipe ID: 520231) and added eggplant because it was in season.