Mapo Eggplant - East Asian Recipe

Mapo Eggplant

🌍 East Asian, China (Sichuan) Difficulty: ●●●○○

A vegetarian adaptation of mapo tofu — eggplant absorbs the complex fermented sauce exceptionally well.

Ingredients

• 3 large eggplants cut into batons
• 2 tbsp doubanjiang
• 3 garlic cloves
• 1 tbsp ginger
• 200ml vegetable or chicken stock
• 1 tbsp soy
• 1 tbsp dark soy
• 1 tsp sugar
• 1 tsp cornstarch in water
• Sichuan peppercorn oil
• scallions

Method

1. Salting — Salt eggplant, rest 20 min, squeeze and pat dry.
2. Frying — Fry eggplant until golden. Set aside.
3. Frying — Fry doubanjiang in oil 2 min. Add garlic and ginger.
4. Adding — Add stock, soy, sugar, eggplant. Simmer 5 min.
5. Step 5 — Thicken with cornstarch slurry. Top with Sichuan peppercorn oil and scallions.

Tags: eggplants cut into batons, doubanjiang, garlic cloves, ginger, vegetable or chicken stock · Source: Brittani's Almanac