Go Back
Print

Ma Po Eggplant:

Ma Po Eggplant is a mouthwatering and spicy Sichuan dish that combines the rich flavors of eggplant, ground pork, and spicy bean sauce. This dish is a variation of the famous "Mapo Tofu," a beloved Sichuan dish known for its bold and fiery flavors. Here's how you can create Ma Po Eggplant at home:
Prep Time10 minutes
Active Time15 minutes
Course: Main Course
Cuisine: Chinese
Yield: 2
Cost: $3

Equipment

  • wok

Materials

  • 2 Chinese eggplants, sliced into batons
  • 1/4 pound ground pork
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons doubanjiang (Sichuan chili bean paste)
  • 1 tablespoon fermented black beans, rinsed and mashed
  • 1 tablespoon soy sauce
  • 1 cup chicken or vegetable broth
  • 1 teaspoon cornstarch, dissolved in 2 tablespoons water
  • 2 green onions, chopped (white and green parts)

Instructions

  • Prepare the Eggplant: Wash and slice the Chinese eggplants into batons or rounds. If desired, you can salt and drain the eggplant to remove excess moisture, then rinse and pat dry.
  • Brown the Pork: In a wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it into smaller pieces, until it's browned. Remove the pork from the wok and set it aside.
  • Prepare the Sauce Base: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger. Stir-fry until fragrant.
  • Add Flavorful Elements: Stir in the doubanjiang (Sichuan chili bean paste) and mashed fermented black beans. Cook for about a minute to release the flavors.
  • Combine Eggplant and Pork: Return the browned ground pork to the wok with the sauce base. Add the sliced eggplant and toss to combine with the sauce and pork.
  • Add Liquid and Simmer: Pour in the chicken or vegetable broth and soy sauce. Stir well to mix.
  • Thicken the Sauce: Dissolve cornstarch in water and add it to the wok. Stir quickly to thicken the sauce.
  • Simmer and Finish: Let the Ma Po Eggplant simmer for a few minutes until the eggplant is tender and infused with the flavors.

Notes

Tips:
Adjust the spiciness by adding more or less doubanjiang (Sichuan chili bean paste) according to your preference.
You can also add a touch of Sichuan peppercorns for an extra layer of flavor and numbing sensation.
Garnish the dish with chopped cilantro or toasted sesame seeds for added texture and freshness.
Serve Ma Po Eggplant with a side of blanched Chinese greens, such as bok choy or gai lan, to balance the flavors and add nutritional value.