Mapo Eggplant (麻婆茄子)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
Chinese
Mapo Eggplant (麻婆茄子)
Description
Mapo Eggplant starts with Chinese eggplant cut into bite-sized pieces for even cooking. Ground chicken is browned with doubanjiang to build a spicy and salty base, while Sichuan peppercorns provide a fragrant numbing aroma. Aromatics like garlic, ginger, and green onions deepen the flavor profile. The eggplant simmers gently in chicken stock with chili oil and seasonings until tender and infused with the sauce.
The result is a dish where the silky eggplant contrasts the savory spicy sauce with subtle sweetness and numbing heat. This dish is commonly served alongside steamed rice to balance its boldness. Variations can use different ground meats or mushrooms for a vegetarian version.
Doubanjiang brands vary in saltiness and spice; adjusting the amount helps control flavor intensity. Cooked Sichuan peppercorns, aside from flavoring the dish, can be ground and used as a garnish or seasoning in other dishes for additional aroma.
Ingredients
- 1 lb eggplant cut into bite-sized pieces(*Footnote 1, Chinese, about 2 small
Braising
- 1 tablespoon peanut oil (or vegetable oil)
- 2 teaspoons Sichuan peppercorn
- 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 Chili oil homemade
- 2 teaspoons soy sauce
- 2 teaspoons sugar
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 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)
- 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.
- Add the green onions, ginger, and garlic. Continue cooking for another 30 seconds to a minute to release the fragrance.
- Pour in the Shaoxing wine. Immediately use your spatula to scrape off any browned bits from the pan.
- 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.
- 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.
- Enjoy hot as a main dish over steamed rice or boiled noodles.
Notes
- Asian eggplant is preferred for its soft texture; other varieties can be used but may vary in cooking time.
- Ground meats such as pork, beef, or turkey can substitute ground chicken based on preference.
- To make a vegan version, replace meat with finely chopped white mushrooms or omit the meat entirely.
- Start with a moderate amount of doubanjiang since brands vary in saltiness and spiciness; adjust seasoning to taste later.
- Cooked Sichuan peppercorns may be ground and used as a topping or seasoning for additional flavor or discarded after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% 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.
User Reviews
Overall Rating
5
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