Mabo Eggplant

Name: Mabo Eggplant
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 Chinese eggplants, cut into strips; 150g ground pork; 2 tbsp doubanjiang (chili bean paste); 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 spring onions, sliced; 1 tbsp soy sauce; 1 tbsp black vinegar

鱼香茄子/yú xiāng qié zi/

Also known as: Fish-fragrant Eggplant

About this dish

Stir-fried eggplant in a spicy, savory sauce with minced pork and doubanjiang chili bean paste, similar in style to Mapo Tofu but with eggplant.

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Ingredients

🍆2 Chinese eggplants, cut into strips

🥩150g ground pork

🌶️2 tbsp doubanjiang (chili bean paste)

🧄3 cloves garlic, minced

🫚1 tbsp ginger, minced

🧅2 spring onions, sliced

🍶1 tbsp soy sauce

🍶1 tbsp black vinegar

Method

Serves 2

Shallow-fry the eggplant strips until softened and lightly golden, then set aside.

In the same pan, brown the ground pork.

Add garlic, ginger, and doubanjiang, stirring until fragrant.

Return the eggplant to the pan along with soy sauce and black vinegar.

Toss everything together over high heat for 2-3 minutes.

Garnish with spring onions and serve with steamed rice.

✓ What Makes it Authentic

This Sichuan-style dish shares its flavor base with Mapo Tofu, using the same fermented bean paste and Sichuan peppercorn seasoning, adapted for eggplant instead of tofu.

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