Mapo Eggplant
Sichuan-style braised eggplant
Ingredients
- 2 Eggplant
- 2 tbsp Chili bean paste
- 3 cloves Garlic
- 1 Ginger
- 1 tbsp Light soy sauce
- 1 tsp Sichuan peppercorn
- 1 tbsp Cornstarch
- 3 tbsp Neutral oil
- 1 tsp Sugar
- 2 Scallions (optional)
Method
- Cut the eggplant into batons, then mince the garlic, ginger, and scallions.
- Toast the Sichuan peppercorns in a dry pan until fragrant, then grind to a powder.
- Heat the neutral oil in a wok over medium-high and fry the eggplant batons until soft and golden, turning so they colour evenly, then set aside.
- Fry the chili bean paste with the garlic and ginger until the oil turns red and smells fragrant.
- Return the eggplant with the soy, sugar, and a splash of water, then stir in a little cornstarch mixed with cold water to thicken the sauce.
- Scatter the ground Sichuan pepper and the scallions over and serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Mapo Eggplant
Mapo eggplant is the vegetable-forward cousin of Sichuan's legendary mapo tofu, keeping the same fiery, savory sauce but swapping in soft, silky eggplant as the star. Cut into batons and fried until golden, the eggplant collapses into a melting, custardy texture that drinks up the sauce built around doubanjiang, the fermented chili-bean paste that gives Sichuan cooking its deep red color and salty heat. Garlic, ginger, and scallions round out the aromatics, while ground Sichuan peppercorn delivers the tingling, numbing sensation known as ma. Together they produce mala, that distinctive numbing-spicy hum that defines the region's food.
The two moves that make this version sing are frying the eggplant properly and blooming the chili-bean paste until the oil runs red and fragrant, which is where the sauce gets its color and roundness. A slurry of cornstarch and water thickens everything into a glossy coating that clings to each piece rather than pooling at the bottom of the wok. Toasting and grinding the Sichuan peppercorns fresh, rather than using pre-ground, gives a far brighter numbing perfume. Vegan and quick at around twenty-five minutes, mapo eggplant is meant to be eaten over plenty of steamed rice, which tames the heat and carries the sauce.
Mapo Eggplant: frequently asked questions
How many calories are in Mapo Eggplant?
A serving has about 357 calories — 6.9g protein, 34.4g carbs, 22.4g fat, 10.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Mapo Eggplant gluten-free?
As written, no — it contains Chili bean paste, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Mapo Eggplant?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Mapo Eggplant make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.