Sichuan-style Mapo Eggplant Recipe

Name: Sichuan-style Mapo Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Finely chop the garlic and ginger.
2
Finely chop the green onions.
3
It's easier if you cut diagonally like in the picture.
4
Cut the eggplant into easy-to-eat pieces (into eighths).
5
Make the meat miso.
6
Stir-fry the ground pork until the juices are clear.
7
Once it becomes clear, add the seasoning ingredients.
8
The tianmianjiang will burn easily, so add it last.
9
Pat the eggplant dry, then fry in oil heated to 170C.
10
Cook all the way through.
11
Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn.
12
Once it becomes fragrant, add the garlic and ginger.
13
Add the chicken stock granules, then bring to a boil.
14
Add the seasonings and stir-fried eggplant and simmer.
15
Once flavored, add the green onions and katakuriko slurry to thicken.
16
It's best if you add the katakuriko slurry in 2-3 parts.
17
Once thickened, drizzle in the sesame oil.
18
Transfer to a plate and serve!
19
Sprinkle with ra-yu oil and Sichuan pepper to taste!
20
Don't forget the rice!

142

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 14 ingredients. The key ingredients include: 5 Eggplant (slim Japanese type), 2 tsp Doubanjiang, 1 thumbtip's worth each Finely chopped garlic and ginger, 75 ml Chicken stock granules, and more.

Yes, Sichuan-style 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!

Sichuan-style Mapo Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions