Fragrant Mapo Eggplant (香辣麻婆茄子)

香辣麻婆茄子 (Fragrant Mapo Eggplant) is a classic Sichuan dish known for its bold and spicy flavors. This dish combines the numbing heat of Sichuan peppercorns with the rich and savory mapo sauce, creating a mouthwatering experience for your taste buds.

Fragrant Mapo Eggplant (香辣麻婆茄子)

Ingredients

  • 2 large Chinese eggplants, cut into bite-sized pieces
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 green onions, finely chopped
  • 1/4 cup mapo sauce
  • 1 tsp Sichuan peppercorns
  • 1 tbsp soy sauce
  • 1/2 cup vegetable broth
  • 1 tsp sugar
  • 1 tsp cornstarch, dissolved in 2 tbsp water
  • Salt to taste

Instructions

  1. Heat 2 tbsp of vegetable oil in a wok over medium heat. Add the eggplant and stir-fry until softened, then transfer to a plate.
  2. Heat the remaining 1 tbsp of oil in the wok. Add garlic, ginger, and green onions, and stir-fry until fragrant.
  3. Add the mapo sauce, Sichuan peppercorns, and soy sauce. Stir-fry for 1-2 minutes.
  4. Pour in the vegetable broth and sugar. Bring to a simmer.
  5. Add the stir-fried eggplant back into the wok and toss to coat with the sauce.
  6. Stir in the cornstarch mixture and cook until the sauce thickens.
  7. Season with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Fat
15g
Carbohydrates
20g

Supplies

Wok Cutting board Knife Stirring spoon

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the fragrant mapo eggplant with steamed rice for a satisfying meal.

Tips & tricks

Tips: Adjust the amount of mapo sauce and Sichuan peppercorns to suit your spice preference.

Cost

$10