Mapo Eggplant from Closet Cooking

A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
  • 1 tablespoon oil
  • 1/2 pound ground pork
  • 2 tablespoons garlic, chopped
  • 2 tablespoons ginger, grated
  • 1 tablespoon fermented black beans, soaked in water for 20 minutes and chopped
  • 2 pounds eggplant, cut into bit sized pieces
  • 2 tablespoons chili bean paste
  • 2 tablespoons fermented bean paste
  • 1 tablespoon chili sauce, or to taste
  • 2 tablespoons soy sauce
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil
  • 1 tablespoon Sichuan peppercorns, toasted and ground
  • 1 bunch green onions, sliced
  1. Heat the oil in a pan over medium heat.
  2. Add the ground pork and saute until cooked, about 5-7 minutes.
  3. Add the garlic, ginger, black beans, and saute until fragrant, about a minute.
  4. Add the eggplant and saute for 5 minutes.
  5. Mix in the chili bean paste, fermented bean paste, chili sauce, soy sauce and chicken broth, bring to a simmer, reduce the heat cover and cook until the eggplant is tender, about 15-20 minutes.
  6. Mix the cornstarch into the water, mix it into the pan and cook until the sauce thickens, about a minute.
  7. Remove from heat, mix in the sesame oil and Sichuan peppercorns and serve garnished with green onions.