Mapo Eggplant from Closet Cooking
A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.Servings: makes 4 servingsPrep Time: 10 minutesCook Time: 30 minutesTotal 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
- Heat the oil in a pan over medium heat.
- Add the ground pork and saute until cooked, about 5-7 minutes.
- Add the garlic, ginger, black beans, and saute until fragrant, about a minute.
- Add the eggplant and saute for 5 minutes.
- 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.
- Mix the cornstarch into the water, mix it into the pan and cook until the sauce thickens, about a minute.
- Remove from heat, mix in the sesame oil and Sichuan peppercorns and serve garnished with green onions.