Vegan Mapo Eggplant

Vegan Mapo Eggplant is a delightful twist on the classic Chinese dish, using tender eggplant to absorb a rich, spicy sauce made from fermented black beans and chili. This dish is bursting with umami flavors, making it a perfect vegan lunch option that is both satisfying and nutritious.

Ingredients

• Eggplant - 400 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2, chopped (white and green parts separated)
• Fermented black beans - 2 tablespoons, rinsed and roughly chopped
• Chili bean paste - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 150 ml
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Sesame oil - 1 teaspoon
• Cilantro - for garnish (optional)

Steps

1. Cut the eggplant into bite-sized cubes and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture, then rinse and pat dry.
2. In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic, ginger, and the white parts of the chopped green onions. Sauté for 1-2 minutes until fragrant.
3. Add the chopped fermented black beans and chili bean paste to the skillet, stirring well to combine, and cook for another 1-2 minutes.
4. Add the eggplant to the skillet and stir-fry for about 5 minutes, until it starts to soften.
5. Pour in the soy sauce and vegetable broth, stirring to coat the eggplant. Cover and let it simmer for about 10 minutes, stirring occasionally, until the eggplant is tender.
6. In a small bowl, mix the cornstarch with water until smooth. Add this mixture to the skillet and stir well to thicken the sauce, cooking for an additional 2-3 minutes.
7. Drizzle with sesame oil and garnish with the green parts of the chopped green onions and cilantro if desired. Serve hot with steamed rice.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which can help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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