Name: Mapo Eggplant
Prep time: 10 min
Cook time: 15 min
Yield: 4, 4 servings
Cuisine: Asian
Ingredients: 2 cloves garlic (minced); 1/4 cup water; 1 1/2 teaspoons cornstarch; 1 teaspoon oyster sauce; 3 tablespoons cooking oil; 1 teaspoon brown sugar; 2 teaspoons soy sauce; 1/2 lb ground pork; 1 teaspoon chili black bean paste; 1 pound eggplant (cut into bite-sized pieces); 1/2 cup mushroom (finely diced); 1/4 cup water chestnuts (finely diced); 2 stalks scallions (chopped); 1 red chili (sliced (optional))

Mapo Eggplant

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Mapo Eggplant is a spin on the famous Szechuan Mapo Tofu. This adaptation is less spicy but does not lack in flavor. The delectable spicy black bean sauce features ground pork, diced mushroom, and water chestnuts for an added crunch.

By: Char Ferrara (via Wokandskillet)

Original Publish: Jun 9, 2018

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 15 mins

Yields: 4, 4 servings

Nutrition Facts

297 kcalCalories

11 gProtein

12 gCarbs

Instructions

Prepare the sauce by combining soy sauce, chili black bean paste, oyster sauce, brown sugar, cornstarch and water. Stir well to break up the cornstarch clumps.
Heat cooking oil in a wok over medium-high heat. When the wok starts to smoke slightly, toss in the eggplant.
Allow the eggplant to roast in the wok (approx. 8 minutes), flipping it every so often to prevent it from burning. As soon as the eggplant has softened, remove it from the wok and set it on a serving plate.
Add a splash of cooking oil to the wok, then stir-fry garlic just until aromatic.
Add ground pork, then stir-fry till fully cooked.
Add mushroom and water chestnuts. Stir to combine.