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Mapo Eggplant (麻婆茄子)
5 from 42 votes

Mapo Eggplant (麻婆茄子)

Mapo Eggplant combines tender Chinese eggplant simmered in a spicy, savory sauce made with ground chicken, doubanjiang, and Sichuan peppercorns. This dish delivers a complex flavor with aromatic garlic, ginger, and green onions, balanced by a touch of sweetness and chili oil. The braising method softens the eggplant while infusing it with rich, layered flavors typical of Sichuan cuisine.

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

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

    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 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

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%)

Nutrition Facts

Serving: 4 servings

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.