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5.0 from 63 votes

Mapo Eggplant (麻婆茄子)

Full of flavor, mapo eggplant is richly savory, spicy, and fragrant, not to mention quick and easy for any night you want a hearty and healthy Chinese dish. {Vegan-Adaptable}

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 218 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb Chinese eggplants (about 2 small) , cut into bite-sized pieces(*Footnote 1)
Braising
  • 1 tablespoon peanut oil (or vegetable oil)
  • 2 teaspoons Sichuan peppercorns
  • 8 oz ground chicken (*Footnote 2)
  • 1 1/2 to 2 tablespoons doubanjiang (*Footnote 3)
  • 4 green onions , sliced with some green part reserved for garnish
  • 2 cloves garlic , minced
  • 1 ” ginger , minced
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 cup chicken stock (or water)
  • 1 tablespoon homemade chili oil
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
Slurry
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

    Cup of Yum
  1. Add the oil and sichuan peppercorns to a large skillet and cook over medium heat. Let the peppercorns cook until they are fragrant and turn brown, about 5 minutes. Remove the peppercorns using a spatula without removing the oil, and transfer them into a small bowl. (*Footnote 4)
  2. Add the ground chicken and spread it across the pan. Top with the doubanjiang. Let the chicken cook for 30 seconds to 1 minute until the bottom turns golden. Stir with the doubanjiang and cook until the chicken is almost cooked through, 1 to 2 minutes.
  3. Add the green onions, ginger, and garlic. Continue cooking for another 30 seconds to a minute to release the fragrance.
  4. Pour in the Shaoxing wine. Immediately use your spatula to scrape off any browned bits from the pan.
  5. Add the eggplant, stock, chili oil, soy sauce, and sugar. Stir gently to incorporate everything. Bring to a boil, then cover. Simmer over medium-low heat until the eggplant is cooked through, about 7 minutes. Carefully taste one piece of eggplant to make sure it reaches your desired texture. Let cook a bit longer if needed.
  6. Mix together the cornstarch and water together in a small bowl and stir until fully dissolved. Drizzle over the sauce and turn the heat back to medium. Stir constantly and cook until the sauce has thickened. Transfer everything to a serving plate. Garnish with the reserved green onion, if using.
  7. Enjoy hot as a main dish over steamed rice or boiled noodles.

Notes

  • Asian eggplant has the best texture for this dish. You can use other types of eggplant as well.
  • Other ground meat (pork, beef, turkey) works great as well. To make this dish vegan, use 1/2 pound (225 g) white mushrooms and chop them into small pieces or simply skip the meat.
  • The brand of doubanjiang you use will affect the salt and spice level of the dish. If you’re unsure, start with 1 1/2 tablespoons and add more at the end of the dish.
  • The cooked Sichuan peppercorns are delicious. You can coarsely grind them (using a coffee grinder or mortar and pestle), and use them as a salad or noodle topping or garnish this dish with them at the end of the cooking if you’d like more Sichuan peppercorn flavor. You can also discard them if you do not wish to re-use them.

Nutrition Information

Serving 1serving Calories 218kcal (11%) Carbohydrates 16.2g (5%) Protein 14.2g (28%) Fat 11.3g (17%) Saturated Fat 2g (10%) Cholesterol 40mg (13%) Sodium 289mg (12%) Potassium 394mg (11%) Fiber 4.3g (17%) Sugar 8g (16%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 218

% Daily Value*

Serving 1serving
Calories 218kcal 11%
Carbohydrates 16.2g 5%
Protein 14.2g 28%
Fat 11.3g 17%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 289mg 12%
Potassium 394mg 8%
Fiber 4.3g 17%
Sugar 8g 16%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.