My family's Mapo Eggplant Recipe

Name: My family's Mapo Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Eggplant (slim Japanese type); 200 grams Ground pork; 2 tbsp Oil; 1 medium-sized thick stalk Japanese leek (the white part); 1 clove Garlic; 1 piece Ginger; 3 tsp Doubanjiang; 1 tbsp Tianmianjiang (Chinese sweet bean paste); 2 tsp Oyster sauce; 1 tbsp Soy sauce; 1 tbsp Sugar; 1 tsp Chicken soup stock granules; 1 tbsp Sake; 150 ml water; 1 tbsp Katakuriko (dissolved in 2 tablespoons water); 1 to 2 teaspoons Sesame oil

Servings: persons

4 Eggplant (slim Japanese type)
200 grams Ground pork
2 tbsp Oil
1 medium-sized thick stalk Japanese leek (the white part)
1 clove Garlic
1 piece Ginger
3 tsp Doubanjiang
1 tbsp Tianmianjiang (Chinese sweet bean paste)
2 tsp Oyster sauce
1 tbsp Soy sauce
1 tbsp Sugar
1 tsp Chicken soup stock granules
1 tbsp Sake
150 ml water
1 tbsp Katakuriko (dissolved in 2 tablespoons water)
1 to 2 teaspoons Sesame oil

1
Remove the stems from the eggplants, and cut into large easy-to-eat pieces.
2
Finely chop the Japanese leeks, carrots, and ginger.
3
Mix together the seasoning ingredients.
4
Quickly fry the eggplants in 360F/180C oil.
5
Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger.
6
Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
7
Add the Doubanjiang spicy bean paste to step 3, and saute some more.
8
Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
9
Add the mixed flavoring to Step 4, and lightly boil.
10
Thicken with katakuriko, add sesame oil for fragrance, and it is done
11
I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice.
12
Guys will love this hearty dish and will gobble it all up.
13
Extra Box

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Eggplant (slim Japanese type), 200 grams Ground pork, 2 tbsp Oil, 1 medium-sized thick stalk Japanese leek (the white part), and more.

Yes, My family's Mapo Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My family's Mapo Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions