Remove the stems from the eggplants, and cut into large easy-to-eat pieces. Finely chop the Japanese leeks, carrots, and ginger. Mix together the ☆ seasoning ingredients.
Quickly fry the eggplants in 360°F/180°C oil.
Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger. Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
Add the Doubanjiang spicy bean paste to step 3, and saute some more. Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice. Guys will love this hearty dish and will gobble it all up.
Story Behind this Recipe
This is a basic recipe that I make when I have ground pork and eggplants. My husband never gets tired of it, no matter how many times I make it.
Make sure to saute the ground pork until it has become crumbly. I adapted this recipe that I found in a magazine a while ago. For those of you who aren't a fan of spicy food, adjust the amount of Doubanjiang spicy bean paste to your preference.