Recipe of the Week - Mapo Eggplant
Posted on September 11, 2019 | Recipe
Eggplant is a humble and underrated summer market find. When cooked up well, eggplant tenderizes and soaks up whatever delicious sauce or spices you add to it. This satisfying recipe from Wisconsin from Scratch pairs eggplant with garlic, scallions, and ground pork - all of which you can find at market.
- 3 Tbsp canola oil, divided
- 1 lb small eggplants, chopped into 1/2" pieces
- 2 Tbsp thinly sliced scallions, plus more for garnish
- 1 large garlic clove, minced
- 1 tsp grated ginger
- 1/2 lb ground pork
- 3 Tbsp doubanjiang (also sometimes spelled Toban Djan)*
- 1 Tbsp soy sauce
- 1 Tbsp cornstarch
- steamed white rice for serving
1. Heat 2 Tbsp oil in a large pan over medium-high heat until very hot. Add the eggplant pieces and cook, stirring periodically, until eggplant is soft and turning golden brown, about 10 minutes. Remove eggplant from pan and set aside.
2. Add the remaining Tbsp of oil to the hot pan, and once heated, add the scallion, garlic, and ginger. Cook, stirring often, until soft and fragrant, about 2-3 minutes.
3. Add the ground pork, and cook, breaking pork into small pieces, until it is completely browned and cooked through.
4. Stir together the doubanjiang, soy sauce, and 1/4 cup water and add it to the pan with the pork and cook for 1-2 minutes.
5. Combine the cornstarch with 2 Tbsp water, the add this to the pan, stirring until sauce begins to thicken slightly, about 1-2 minutes more. Stir in the eggplant until it is well mixed and well coated with the sauce. Garnish with sliced scallions and serve atop rice.
*Doubanjiang (also sometimes spelled Toban Djan) is a spicy Chinese fermented bean paste made from broad beans that can be found at some specialty and regular grocery stores.