Sichuan-style Mapo Eggplant

Name: Sichuan-style Mapo Eggplant
Yield: 2 servings
Cuisine: American
Ingredients: 5 Eggplant (slim Japanese type); 2 tsp Doubanjiang; 1 thumbtip's worth each Finely chopped garlic and ginger; 75 ml Chicken stock granules; 1/4 stick worth Finely chopped scallions; 1 Katakuriko slurry; 1 tbsp Sesame oil; 1 Ra-yu; 100 grams Ground meat; 1 tbsp of each Soy sauce, Shaoxing wine; 2 tsp Tianmianjiang; 1 tsp Shaoxing wine; 1 1/2 tbsp Soy sauce; 1 tsp Sugar

cookpad.japan @cookpad_jp

This is a spicy-hot Sichuan-style mapo eggplant.

Stir-fry the doubanjiang well until it releases an aroma. Be careful not to let it burn.
When mixing in the eggplant, press lightly with a ladle. Be careful not to cut the eggplant with the ladle.
Adjust the spiciness with the doubanjiang. Recipe by Cooking S Papa

This is a spicy-hot Sichuan-style mapo eggplant.

cookpad.japan @cookpad_jp

This is a spicy-hot Sichuan-style mapo eggplant.

Saved

Ingredients

2 servings

5Eggplant (slim Japanese type)
2 tspDoubanjiang
1thumbtip's worth each Finely chopped garlic and ginger
75 mlChicken stock granules
1/4 stickworth Finely chopped scallions
1Katakuriko slurry
1 tbspSesame oil
1Ra-yu
For the meat-miso sauce
100 gramsGround meat
1 tbspof each Soy sauce, Shaoxing wine
2 tspTianmianjiang
Sauce
1 tspShaoxing wine
1 1/2 tbspSoy sauce
1 tspSugar

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Steps

1

Finely chop the garlic and ginger.
2

Finely chop the green onions. It's easier if you cut diagonally like in the picture.
3

Cut the eggplant into easy-to-eat pieces (into eighths).
4

Make the meat miso. Stir-fry the ground pork until the juices are clear. Once it becomes clear, add the seasoning ingredients. The tianmianjiang will burn easily, so add it last.
5

Pat the eggplant dry, then fry in oil heated to 170℃. Cook all the way through.
6

Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn. Once it becomes fragrant, add the garlic and ginger.
7

Add the chicken stock granules, then bring to a boil. Add the seasonings and stir-fried eggplant and simmer.
8

Once flavored, add the green onions and katakuriko slurry to thicken. It's best if you add the katakuriko slurry in 2-3 parts.
9

Once thickened, drizzle in the sesame oil. Transfer to a plate and serve!
10

Sprinkle with ra-yu oil and Sichuan pepper to taste! Don't forget the rice!