Mapo Eggplant Recipe

Mapo eggplant takes the famous mapo sauce of Sichuan and pours it over silky aubergine instead of tofu. The result is rich, spicy and faintly numbing from the Sichuan pepper, with a sauce that clings to every piece. It is bold cooking, and it rewards the brave.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

360

Ingredients

• 2 large aubergines, cut into chunks
• 150 g minced pork
• 2 tablespoons chilli bean paste
• 1 teaspoon Sichuan peppercorns, ground
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 tablespoon cornflour mixed with 2 tablespoons water
• Vegetable oil, for frying
• 2 spring onions, chopped
• Steamed rice, to serve

Instructions

1. Fry the aubergine chunks in hot oil for 4-5 minutes until golden and soft, then drain.
2. Pour off all but 1 tablespoon of oil and fry the pork until browned.
3. Add the garlic, ginger, chilli bean paste and half the Sichuan pepper; fry for 1 minute.
4. Pour in the soy sauce, Shaoxing wine, sugar and 200 ml water, and simmer for 3 minutes.
5. Return the aubergine to the wok and stir in the cornflour slurry until the sauce thickens and glazes.
6. Scatter with spring onions and the remaining Sichuan pepper, and serve with rice.

Pro tips

• Grind the Sichuan pepper fresh for the best numbing tingle.
• Do not skip the cornflour slurry; it makes the sauce cling.
• Fry the aubergine until soft, or the dish will feel spongy.
• Serve with plenty of rice to balance the heat.

Frequently asked questions