My family's Mapo Eggplant
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. Recipe by YASUMARU
My family's Mapo Eggplant
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. Recipe by YASUMARU
Cooking Instructions
- 1
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.
- 2
Quickly fry the eggplants in 360°F/180°C oil.
- 3
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.
- 4
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.
- 5
Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
- 6
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.
- 7
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