Mapo Eggplant 麻婆 茄子 [素]

Mapo is the one of the famous classic dishes in Szechuan known as Mapo Tofu.

Today I had modifier the recipe using Eggplant vegetables in my recipe and drizzling with some Szechuan chili oils to double up the flavor of Mapo sauce.

Ingredients

200 grm eggplant

400 ml water mushroom

1-2 piece mushroom (soaked until soften and cut into small bite size)

1 tbsp ginger mince

1 tsp tapioca flour (mix with 40ml water)

1/2 tbsp fermented bean (mashed)

Seasoning Mixture

1/4 tsp seasoning

1/2 tbsp mushroom sauce

1 tsp dark soy sauce

1 tsp sugar

Chili Oils & preparation

1/2 tsp black peppercorn

3 bay leaf

3 anise star

2 cinnamon sticks

100 ml canola oils

(saute the spices in low heat for 10-15 minutes)

1 tbsp chili powder

3 tbsp chili flakes

1/2 tsp ginger powder

1/4 tsp seasoning

(switch off the heat and add in chili powder & flakes and seasoning)

Method

1. Fry the eggplant and set aside.

2. In the wok add in canola oil and saute ginger mince until fragrant.

3. Add in mushroom mince and soy bean paste (mashed) and continue stir-fry until aromatic.

4. Add in mixture sauce and continue stir-fry for 2-3 minutes.

5. Add in mushroom water and cover the lid and let it boil estimated around 10-15 minutes in low heat.

6. Sprinkle a few drop sesame oils after boiled and adding mixture tapioca batter to thicker the gravy.

7. Now adding fry eggplant and it is done.