Cut the eggplants into easy-to-cook pieces (about 6-8 pieces lengthwise).
Mince the garlic and ginger.
Combine the ☆ ingredients.
Heat some oil in a wok, add the garlic and ginger and cook on low heat until fragrant.
Once the aroma develops increase to high heat and add the minced meat and doubanjiang. Cook while mixing.
After the minced meat has cooked, if there isn't enough oil left over, add some before you add the eggplants. Cook until they're wilted.
Once the eggplants are wilted, add the ☆ ingredients and bring to a boil. Then add the water-dissolved katakuriko to give it thickness and it's done. (You can add sesame oil at the end for a final aroma flavoring).
Story Behind this Recipe
There wasn't any sweet bean paste which I use in mapo left, so I used oyster sauce instead and it was delicious. Of course this recipe is also delicious for mapo tofu! Check out the recipe here (Recipe ID: 773875).
Check out the "Mapo Tofu that Kids Love" recipe as a reference (Recipe ID: 773875) Pictures included! For small children, perhaps it's best to omit the doubanjiang. I didn't use it when my kids were small (since they didn't like spicy foods).