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–+ servings
Mapo Eggplant

Mapo Eggplant: Spicy Vegan Comfort Food for Any Night

Mapo Eggplant is a delightful spicy vegan dish that offers comforting flavors and a quick preparation time of just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese, Sichuan, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Peanut Oil Vegetable oil can be used as a substitute.
  • 1.5-2 tablespoons Doubanjiang Essential fermented bean paste for classic flavor.
  • 2 teaspoons Sichuan Peppercorns Adds unique spice and aroma.
  • 2 tablespoons Shaoxing Wine Substitute with dry sherry if unavailable.
  • 1 cup Chicken Stock Use vegetable broth or water for vegan version.
For the Vegetables
  • 400 grams Chinese Eggplants Regular eggplants can be used if needed.
  • 2 stalks Green Onions Keep some green parts for garnish.
  • 4 cloves Garlic Minced fresh garlic is preferred.
  • 1 tablespoon Ginger Fresh minced ginger is ideal.
For the Seasoning
  • 2 tablespoons Soy Sauce Delivers necessary umami.
  • 2 teaspoons Sugar Enhances sweetness without overpowering.
  • 1 tablespoon Chili Oil Use homemade chili oil for a personalized touch.
For Thickening
  • 1 tablespoon Cornstarch Mix with water to create a slurry before adding.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat. Once hot, add Sichuan peppercorns, stirring until fragrant, about 5 minutes.
  2. Return the skillet to heat and add ground chicken (or chopped mushrooms). Stir in Doubanjiang, cooking for 1-2 minutes until the chicken begins to brown.
  3. Add sliced green onions, minced garlic, and ginger to the skillet. Sauté for around 2 minutes until fragrant and soft.
  4. Pour in Shaoxing wine, scraping the bottom to loosen browned bits. Allow it to simmer for about 1 minute.
  5. Gently fold in diced Chinese eggplants, chicken stock, chili oil, soy sauce, and sugar. Stir well, bringing mixtures to a boil. Cover and reduce heat to low, simmering for 7 minutes.
  6. Create a slurry by mixing cornstarch with water. Drizzle into the simmering dish, stirring until the sauce thickens.
  7. Transfer to a serving plate and garnish with reserved green onion tops. Serve hot with rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 13gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Opt for fresh, quality Sichuan peppercorns and doubanjiang for authentic flavor. Adjust cooking time based on eggplant size. Add different proteins or vegetables for customization.

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