My family's Mapo Eggplant
My family's Mapo Eggplant

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my family's mapo eggplant. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

My family's Mapo Eggplant is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. My family's Mapo Eggplant is something which I have loved my entire life. They’re fine and they look wonderful.

Great recipe for My family's Mapo Eggplant. This is a basic recipe that I make when I have ground pork and eggplants. My husband never gets tired of it, no matter how many times I make it. Make sure to saute the ground pork until it has become crumbly.

To begin with this recipe, we have to prepare a few components. You can cook my family's mapo eggplant using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My family's Mapo Eggplant:
  1. Get Eggplant (slim Japanese type)
  2. Prepare Ground pork
  3. Take Oil
  4. Make ready medium-sized thick stalk Japanese leek (the white part)
  5. Make ready Garlic
  6. Prepare Ginger
  7. Get Doubanjiang
  8. Get Tianmianjiang (Chinese sweet bean paste)
  9. Prepare ☆Oyster sauce
  10. Make ready ☆Soy sauce
  11. Prepare ☆Sugar
  12. Get ☆Chicken soup stock granules
  13. Prepare ☆Sake
  14. Take ☆water
  15. Make ready Katakuriko (dissolved in 2 tablespoons water)
  16. Take to 2 teaspoons Sesame oil

Placing paper towels underneath the eggplant also. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Mapo Eggplant A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant.

Instructions to make My family's Mapo Eggplant:
  1. Remove the stems from the eggplants, and cut into large easy-to-eat pieces. Finely chop the Japanese leeks, carrots, and ginger. Mix together the ☆ seasoning ingredients.
  2. Quickly fry the eggplants in 360°F/180°C oil.
  3. Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger. Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
  4. Add the Doubanjiang spicy bean paste to step 3, and saute some more. Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
  5. Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
  6. I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice. Guys will love this hearty dish and will gobble it all up.
  7. Extra Box

It may remind you of Mapo Tofu, one of the most popular Sichuanese classics. Mapo Eggplant A tasty mapo tofu style dish with the tofu replaced with tender and creamy eggplant. One of my favourite Chinese dishes has to be mapo tofu for its use of not only the chili heat and numbing Sichuan peppercorn combo but also for its use of another great Chinese ingredient, fermented black beans. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch.

So that’s going to wrap this up for this special food my family's mapo eggplant recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!