📝 About This Recipe
A seductive vegetarian twist on the classic Mapo Tofu, this dish features buttery, melt-in-your-mouth eggplant batons bathed in a fiery, fermented sauce. Originating from the heart of Sichuan province, it balances the 'Ma' (numbing) of Sichuan peppercorns with the 'La' (heat) of chili bean paste. It is a masterclass in texture and deep umami, guaranteed to convert even the most skeptical eggplant eaters.
🥗 Ingredients
Main Ingredients
- 2 large Chinese Eggplant (long and slender, cut into 3-inch batons)
- 2 tablespoons Cornstarch (for dusting the eggplant)
- 1/4 cup Vegetable Oil (for shallow frying; use a neutral oil like grapeseed)
The Aromatics
- 4 cloves Garlic (minced)
- 1 inch Fresh Ginger (peeled and finely minced)
- 3 pieces Scallions (whites and greens separated; whites minced)
- 2 tablespoons Doubanjiang (Sichuan fermented chili bean paste, finely chopped)
- 1 tablespoon Douchi (fermented black beans, rinsed and lightly mashed)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
The Sauce and Finish
- 3/4 cup Vegetable Broth (or water)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sugar (to balance the salt and heat)
- 1 tablespoon Chili Oil (preferably with flakes)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
- 1 teaspoon Toasted Sesame Oil (for the final aromatic touch)
👨🍳 Instructions
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1
Cut the eggplant into uniform batons (about 3 inches long and 3/4 inch thick). Place them in a large bowl and toss with a pinch of salt; let sit for 10 minutes to draw out excess moisture.
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2
Pat the eggplant pieces completely dry with paper towels. Lightly dust them with 2 tablespoons of cornstarch, shaking off any excess. This creates a barrier so they don't absorb too much oil.
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3
Heat the vegetable oil in a wok or large non-stick skillet over medium-high heat until shimmering.
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4
Add the eggplant in a single layer (work in batches if necessary). Fry for 4-5 minutes, turning occasionally, until the edges are golden brown and the flesh is tender. Remove and drain on paper towels.
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5
Wipe out the wok, leaving about 1 tablespoon of oil. Lower the heat to medium.
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6
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant but not browned.
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7
Add the Doubanjiang (chili bean paste) and mashed Douchi (black beans). Stir-fry for 1 minute until the oil turns a bright, vibrant red and the aroma is pungent.
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8
Pour in the vegetable broth, light soy sauce, and sugar. Bring the mixture to a gentle simmer.
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9
Carefully slide the fried eggplant back into the wok. Toss gently to coat each piece in the simmering sauce, being careful not to break the delicate eggplant.
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10
Slowly pour in the cornstarch slurry while stirring gently. Let the sauce bubble and thicken for about 30-60 seconds until it glossily clings to the eggplant.
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11
Drizzle with chili oil and toasted sesame oil. Give it one final, very gentle fold.
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12
Transfer to a shallow serving bowl. Sprinkle generously with the ground Sichuan peppercorns and the reserved green scallion tops for a fresh pop of color and numbing heat.
💡 Chef's Tips
Use Chinese or Japanese eggplants as they have thinner skin and fewer seeds than globe eggplants. Don't skip the salt-and-dusting step; it ensures the eggplant stays creamy inside rather than greasy. Chopping the Doubanjiang into a fine paste releases more flavor and creates a smoother sauce texture. Adjust the 'Ma' (numbing) sensation by adding the ground peppercorns at the very end to keep the oils volatile and fresh. If you want a non-vegetarian version, you can brown 100g of minced pork or beef before adding the aromatics.
🍽️ Serving Suggestions
Serve immediately alongside a steaming bowl of jasmine or short-grain white rice to soak up the sauce. Pair with a crisp, smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the heat. A cold glass of Riesling or a light lager beer cuts through the richness and spice beautifully. Serve as part of a larger Szechuan feast including stir-fried green beans with garlic.