5.0 from 6 votes
Mapo Eggplant
With creamy hunks of eggplant in a savory and spicy miso sauce, my Mapo Eggplant recipe is the perfect weeknight dinner over a steaming bowl of rice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Calories: 457 kcal
Course:
Main Course
Cuisine:
Japanese-Chinese Fusion
Ingredients
- ¾ cup dashi stock
- 1 tablespoon hatcho miso
- 2 tablespoon oyster sauce
- 1 tablespoon mirin
- 2 teaspoons Potato Starch
- vegetable oil (for frying)
- 450 grams Japanese eggplant
- 1 tablespoon vegetable oil
- 10 grams garlic (grated)
- 5 grams ginger (grated)
- 40 grams scallion stems (finely minced)
- 140 grams ground pork
- 1 tablespoon rayu (chili oil)
- scallion greens (chopped for garnish)
Instructions
- Add the dashi, hatcho miso, oyster sauce, mirin, and potato starch to a bowl and mash the miso up to help it dissolve into the sauce.
- Start preheating 1 inch of oil in a heavy pot with high sides to 360°F (180°C). Prepare a wire rack over a metal tray.
- Trim the tops off the eggplant and cut them into an oblique cut by slicing off a piece at a 45-degree angle, rotating the eggplant a quarter turn, and then slicing off another piece at the same angle.
- Flash fry the eggplant in batches for 1 minute and then transfer it to the wire rack to drain. Repeat until all of the eggplant is fried.
- Lay down 3-4 sheets of paper towels on a work surface, and spread the fried eggplant on top in a single layer. Next, use another 3-4 sheets of paper towels to gently press on the eggplant to squeeze out any excess oil. Be careful, as the eggplant may still be very hot.
- Heat a frying pan over medium-high heat and add a tablespoon of oil along with the garlic and ginger, and stir-fry until fragrant (about 30 seconds).
- Add the minced scallion stems and continue stir-frying until they're translucent (another 1 minute).
- Add the ground pork and use the side of the spatula to crumble it up. Continue to stir-fry the pork for about 3 minutes or until it's well browned and has released a lot of oil.
- Tip the pan a little and use a paper towel to soak up the excess oil as it drains to one side.
- Add the eggplant to the pan and then give the sauce ingredients a stir before pouring it in.
- Let the sauce cook with the eggplant until it thickens up and it can absorb the sauce flavors (about 3 minutes).
- Finish the Mapo Eggplant with a drizzle of rayu to taste (I used a tablespoon) and garnish with scallion greens.
Cup of Yum
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
39g
(60%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
Monounsaturated Fat
21g
Trans Fat
0.1g
Cholesterol
34mg
(11%)
Sodium
809mg
(34%)
Potassium
619mg
(18%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
178IU
(4%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 39g | 60% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 809mg | 34% |
| Potassium | 619mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.