mapo eggplant

Satisfyingly spicy and numbing, this Mapo Eggplant is perfect enjoyed over steamed rice. Instead of the usual tofu, I used Chinese eggplants and TVP or textured vegetable protein instead of meat. You can also opt to use other plant-based ground meat substitutes or even diced mushrooms for this easy yet really savoury and tasty meal.

Vegan Mapo Eggplant

eggplants

dry TVP (texturized vegetable protein)

neutral oil

tsp szechuan peppercorns

tsp minced ginger

garlic (minced)

onion (diced)

green onions

tbsp shaoxing wine

tbsp spicy broad bean paste

tbsp black bean garlic sauce black beans

water

tbsp chili garlic sauce

tbsp sugar

Salt (if needed)

green onions (for topping)

cornstarch

tbsp room. temp water

See step-by-step photos in the post above.If using TVP, place it in a bowl and pour boiling hot water. Leave to rehydrate for 5 minutes then drain the water.

Slice the eggplants into 1” long pieces. Set aside.

Heat a large wok or pan over medium heat. Add in the oil. Add in the szechuan pepper and leave to cook for 2 minutes.

Add in the ginger, garlic, onion, and green onions. Sauté for 2-3 minutes in the pepper and oil mix. Add in the rehydrated TVP, vegan mince, or mushrooms. Turn up the heat and add in the wine. Leave to cook for 2-3 minutes until the wine has evaporated. Add in the broad bean paste and black bean sauce. Mix and cook the vegan mince or mushrooms for 3-4 minutes until it’s well incorporated in the sauce.

Add in the eggplants and pour in the water. Leave to cook over medium high heat until the eggplants cook down. Add in the chili garlic sauce, sugar, and salt (if needed). Note that you can adjust the salt and not add any if the sauce is already salty from the black beans.

Mix the cornstarch and water together in a small bowl. Carefully pour into the eggplant while stirring. Leave to cook for 2-3 more minutes until the sauce has thickened. Turn off the heat. Garnish with some chopped green onions, if desired. Enjoy hot with some rice or noodles.

Mapo Eggplant is exactly what it sounds like—the familiar flavors of everyone’s favorite Mapo Tofu recipe, with the replacement of tender, silky eggplant!

Mapo Eggplant

pork

Shaoxing wine

baking soda

white pepper

eggplant

vegetable oil ((or any neutral oil, divided))

fresh ginger ((finely minced; 3 tablespoons = from a 2-inch/5cm piece))

garlic ((finely minced; from 9 to 10 cloves))

Sichuan peppercorns

spicy bean sauce

beans

chicken stock

chili oil oil

sugar

sesame oil

cornstarch ((mixed into a slurry with 1/4 cup 60 ml water))

scallion ((chopped))

In a medium bowl, combine the ground pork, water, Shaoxing wine, cornstarch, baking soda, and white pepper. Set aside to marinate while you prepare the rest of the ingredients.

Right before you’re ready to cook, cut the eggplants on an angle into triangular chunks, about 1-inch thick (rotating the eggplant as you cut will give you chunks with sharp angles and a vaguely triangular shape). Don’t let the pieces sit out too long, or they will turn brown.

Heat your wok over medium-high heat until it’s smoking lightly. Pour 3 tablespoons of oil around the perimeter. Spread the eggplant in a single layer in the oiled wok. Reduce the heat to medium. Cook for 7-8 minutes, stirring occasionally until it starts to turn golden, soft, and translucent. (If you have a smaller wok, you can do this step in two batches to ensure the eggplant cooks evenly.) Remove the eggplant from the wok and set on a plate.

With your wok set over medium heat, add the remaining 2 tablespoons of oil. Add the ginger, and cook for 1 minute, until fragrant. Add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.

Stir in the Sichuan peppercorns and the spicy bean sauce. Cook for 1 minute, until the sauce is an even color.

Then add the fermented black beans, chicken stock, chili oil, sugar, and sesame oil. Let this simmer for a minute or so. While that&#39;s happening, put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.

Stir the eggplant into the sauce. Simmer, covered, for 5 minutes. After 5 minutes, add the cornstarch slurry, and simmer for 1 minute or so to allow the sauce to thicken. Stir in the scallions until they are just wilted, and serve.

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Mapo Eggplant

Top 2 mapo eggplant recipes from across the web

The most viewed mapo eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Mapo Eggplant

Mapo Eggplant

The most viewed mapo eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine