Eggplant Mapo Tofu

Eggplant Mapo Tofu is a delightful fusion of traditional Chinese flavors with a low-carb twist, featuring tender eggplant and silken tofu bathed in a spicy, savory sauce. This baked dish is not only comforting but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Eggplant - 200 grams, diced
• Firm tofu - 200 grams, drained and cubed
• Ground pork (or ground turkey) - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Doubanjiang (spicy bean paste) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 teaspoon
• Vegetable broth - 150 ml
• Spring onions - 2, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet over medium heat, add the ground pork and cook until browned. Drain excess fat if necessary.
3. Add the minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
4. Stir in the diced eggplant and cook for about 5 minutes until slightly softened.
5. Add the doubanjiang, soy sauce, sesame oil, and mix well to coat the eggplant and pork evenly.
6. Pour in the vegetable broth and bring to a simmer. Cook for another 5-7 minutes until the eggplant is tender.
7. Gently fold in the cubed tofu and cornstarch, ensuring the tofu is coated without breaking it apart.
8. Transfer the mixture to an oven-safe dish and spread it evenly.
9. Bake in the preheated oven for 15-20 minutes until bubbling and slightly golden on top.
10. Remove from the oven, season with salt and black pepper to taste, and garnish with chopped spring onions before serving.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• Low in carbohydrates, making it suitable for low-carb diets.

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