Plant-Based Mabo Nasu (Japanese Mapo Eggplant)
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2 portions
-
Calories
503 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Fusion
Plant-Based Mabo Nasu (Japanese Mapo Eggplant)
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
- 200 g eggplant
- 1 bowl cold water for soaking
- 1 pinch salt
- 2 tbsp cashew nuts (optional)
- 1 tbsp toasted sesame oil for cooking
- 2 cloves garlic finely diced
- 1 tbsp ginger root finely diced
- 1 tbsp Japanese leek (naganegi) or regular leek, white part, finely diced
- 1 tbsp chili bean sauce toban djan
- ½ tsp sugar
- 1 pinch ground black pepper
- 70 g soy meat mince style
- 1 tbsp sake
- 1 ½ tbsp soy sauce
- 1 tbsp toasted sesame oil for drizzling
- 300 ml vegetable bouillon
- 2 tbsp water
- 1 tsp cornstarch
- 2 portions cooked Japanese short-grain rice
- 1 tbsp green onion optional, finely chopped, to garnish
- 1 tsp chili threads optional, to garnish
Add to Shopping List
Instructions
- First, wash 200 g eggplant and cut off the stems. Cut them down the middle, lengthways and then cut into rough chunks.
- Place the eggplant pieces into 1 bowl cold water and add 1 pinch salt. Leave to soak for 5 minutes, then drain the water and dry the eggplant with kitchen paper.
- Crush 2 tbsp cashew nuts . (I used a mortar and pestle but you can roughly chop them with a sharp knife or crush them with a rolling pin.)
- Heat a pan on medium and add 1 tbsp toasted sesame oil. Once hot, add 2 cloves garlic, 1 tbsp ginger root and 1 tbsp Japanese leek (naganegi). Fry until fragrant.
- Next, add 1 tbsp chili bean sauce, ½ tsp sugar and 1 pinch ground black pepper to the pan and mix.
- Add 70 g soy meat and the crushed cashew nuts, and mix.
- Add 1 tbsp sake, 1 ½ tbsp soy sauce to the pan and stir fry for a few minutes.
- Add the eggplant to the pan and drizzle with 1 tbsp toasted sesame oil. Stir fry until the eggplant pieces are lightly coated with the flavours from the pan and changed colour slightly.
- Next, add 300 ml vegetable bouillon and bring to a boil.
- In a small bowl, mix 2 tbsp water and 1 tsp cornstarch together. Pour the mixture into the pan and mix well.
- Continue to mix on the heat until the liquid thickens and reaches the desired consistency.
- Sprinkle with 1 tbsp green onion and 1 tsp chili threads. Serve with 2 portions cooked Japanese short-grain rice.
- Enjoy!
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
69.7g
(23%)
Protein
11.7g
(23%)
Fat
18.4g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7.8g
Cholesterol
1.5mg
(1%)
Sodium
1741mg
(73%)
Fiber
9.3g
(37%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 69.7g | 23% |
| Protein | 11.7g | 23% |
| Fat | 18.4g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7.8g | 46% |
| Cholesterol | 1.5mg | 1% |
| Sodium | 1741mg | 73% |
| Fiber | 9.3g | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
