Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my family's mapo eggplant. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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. The Japanese have our very own version of Mapo Tofu (my recipe here), and if you enjoy the dish, you will.
My family's Mapo Eggplant is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. My family's Mapo Eggplant is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have my family's mapo eggplant using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make My family's Mapo Eggplant:
- Take Eggplant (slim Japanese type)
- Take Ground pork
- Take Oil
- Get medium-sized thick stalk Japanese leek (the white part)
- Get Garlic
- Get Ginger
- Get Doubanjiang
- Get Tianmianjiang (Chinese sweet bean paste)
- Get ☆Oyster sauce
- Get ☆Soy sauce
- Make ready ☆Sugar
- Make ready ☆Chicken soup stock granules
- Make ready ☆Sake
- Get ☆water
- Take Katakuriko (dissolved in 2 tablespoons water)
- Prepare to 2 teaspoons Sesame oil
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. I adapted this recipe that I found in a.
Steps to make My family's Mapo Eggplant:
- 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.
- Quickly fry the eggplants in 360°F/180°C oil.
- 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.
- 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.
- Add the mixed ☆ flavoring to Step 4, and lightly boil. Thicken with katakuriko, add sesame oil for fragrance, and it is done ♪
- 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.
- Extra Box
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. Mapo Tofu is one of my favorite Szechuan dishes. I thought I would use eggplant in place of tofu and the results were amazing! Full of flavor, mapo eggplant is richly savory, spicy, and fragrant, not to mention quick and easy for any night you want a hearty and healthy Chinese dish. Vegan-Adaptable One of my favorite dishes is mapo tofu, but I absolutely love making that same mapo sauce to go with eggplant for mapo eggplant.
So that’s going to wrap this up with this exceptional food my family's mapo eggplant recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
