Mapo Eggplant that Kids Love

Name: Mapo Eggplant that Kids Love
Yield: 4 servings
Cuisine: American
Ingredients: 5 medium sized Eggplants; 200 grams Minced meat; 1 clove Garlic; 1 small piece Ginger; 1 tsp Doubanjiang; 300 ml ☆Water; 1 tsp ☆Chicken soup stock granules; 1 tbsp ☆Oyster sauce; 1 tbsp ☆Sugar; 3 tbsp ☆Soy sauce; 1 tbsp Katakuriko; 2 tbsp Water

cookpad.japan @cookpad_jp

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.

Check out the "Mapo Tofu that Kids Love" recipe as a referencePictures 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). Recipe by Orinta

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

4 servings

5 mediumsized Eggplants
200 gramsMinced meat
1 cloveGarlic
1 smallpiece Ginger
1 tspDoubanjiang
Soup:
300 ml☆Water
1 tsp☆Chicken soup stock granules
1 tbsp☆Oyster sauce
1 tbsp☆Sugar
3 tbsp☆Soy sauce
For the katakuriko slurry:
1 tbspKatakuriko
2 tbspWater

Saved

Steps

1

Cut the eggplants into easy-to-cook pieces (about 6-8 pieces lengthwise).
2

Mince the garlic and ginger.
3

Combine the ☆ ingredients.
4

Heat some oil in a wok, add the garlic and ginger and cook on low heat until fragrant.
5

Once the aroma develops increase to high heat and add the minced meat and doubanjiang. Cook while mixing.
6

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.
7

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).