This spicy mapo eggplant dish is sure to whet your appetite with its bold doubanjiang heat. Using frozen fried eggplant cuts down on prep time, allowing you to whip up a delicious meal quickly. It also features thick fried tofu for an extra hearty touch. Perfect served over rice as a hearty bowl.(Ingredients for two people)
Ingredients
| Veggie Maria Fried Eggplant | 100g |
| Thick fried tofu | 80g |
| Ground pork | 50g |
| A:Miso | 1 tablespoon |
| A:Doubanjiang | 1 teaspoon |
| A:Soy sauce | 1 teaspoon |
| A:Sugar | 1/2 tablespoon |
| A:Sake | 1 tablespoon |
| A:Water | 100cc |
| Finely chopped ginger | One clove |
| Potato starch | 1 tablespoon |
| Water | 1 tablespoon |
| Oil | 1 tablespoon |
| Small green onion (shredded) | To taste |
How to make
- Microwave the frozen fried eggplant to warm it up. Finely chop the ginger. Mix all (A) ingredients together. Cut the thick fried tofu into bite-sized pieces.
- Heat oil in a frying pan and add the ginger. Once aromatic, add the ground pork and fry until the color changes.
- Add fried eggplant and thick fried tofu to Step 2 and sauté for about 2 minutes. Then add ingredients (A) and simmer over medium heat for about 3 minutes.
- To finish, mix cornstarch with water and add it to thicken the sauce. Plate the dish and garnish with finely chopped green onions and, if you have it on hand, shredded red chili pepper.
