Ma Po Eggplant

Name: Ma Po Eggplant
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 Chinese Eggplants, about 600–700 g; cut into thick batons; 5 tbsp Neutral Oil, for frying; 1/2 tsp Salt; 200g Ground Pork; 3 cloves of Garlic, minced; 1 tbsp Ginger, minced; 4 Scallions, whites minced and greens thinly sliced (separated); 1 1/2 tbsp Doubanjiang, Pixian broad bean chili paste; 1 tbsp Douchi, fermented black beans; rinsed and finely chopped; 1 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 240ml Chicken Stock; 1 tsp Sugar; 2 tsp Cornstarch, mixed with 2 tbsp water; 2 tbsp Water, mixed with 2 tsp cornstarch; 1 tsp Sichuan Peppercorns, toasted and ground; 1 tbsp Chili Oil

Ma Po Eggplant is a glossy, aromatic Sichuan-style stir-fry: silky long eggplant pieces simmered in a savory, spicy sauce with tender crumbled pork and a hit of numbing Sichuan pepper. Brightened with scallions and a drizzle of chili oil, it's a comforting, restaurant-worthy dish that pairs beautifully with steamed rice.

Ma Po Eggplant is a glossy, aromatic Sichuan-style stir-fry: silky long eggplant pieces simmered in a savory, spicy sauce with ten... Show more

Traditional Chinese Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

45 min

Price

1,57 €

Calories

439 kcal

low calorie

meal prep

one pot

low carb

Method

Prep the ingredients

Trim the Chinese Eggplant and cut it into thick batons. Rinse the Douchi under cool water, drain well, and chop it finely. Mince the Garlic and Ginger, then separate the white and green parts of the Scallion and mince the whites while thinly slicing the greens. Toast the Sichuan Peppercorns in a dry skillet for 30 to 60 seconds, just until fragrant, then crush them finely. In a small bowl, whisk the Cornstarch with the Water until smooth, and set the slurry aside.

Salt the eggplant

Toss the eggplant with the Salt so the pieces are lightly seasoned, then let them sit for 10 minutes. Blot the batons dry with paper towels before cooking. Salting helps the eggplant brown better and stay creamy instead of soggy.

Fry the eggplant

Pour the Neutral Oil into a large skillet or wok and heat it over medium-high until shimmering. Fry the eggplant in a single layer, turning as needed, until browned and just tender, 6 to 8 minutes total. Work in batches if needed, then transfer the cooked eggplant to a plate.

Cook the pork

Add the Ground Pork to the same pan and stir-fry, breaking it up with a spoon, until it loses its pink color, about 2 minutes. Stir in the garlic, ginger, scallion whites, Doubanjiang, Douchi, Light Soy Sauce, and Shaoxing Wine, and cook for 1 minute more, stirring constantly, until the mixture smells rich and the chili paste darkens slightly.

Simmer the sauce

Pour in the Chicken Stock and Sugar, scraping up any browned bits from the bottom of the pan. Return the eggplant to the pan and simmer for 3 minutes so it absorbs the sauce. Stir in the cornstarch slurry and cook for 1 minute more, just until the sauce turns glossy and lightly coats the eggplant.