Non-Spicy Mabo Eggplant

Mabo Nasu or Mapo Eggplant - Delicious Twist on a Japanese Classic

Today, I'm excited to share with you a delightful recipe for Mabo Nasu (Mapo Eggplant), a dish that puts a unique spin on the beloved Japanese classic, Mabo Tofu (Mapo Tofu).

In this version, I’ll be using eggplant instead of tofu, creating a mouthwatering stir-fry that's bursting with flavor. And don't worry, if you're not a fan of spicy food, I've got you covered with a non-spicy variation that's perfect for the whole family to enjoy.

RECIPE

Servings: 3-4

Time: 30 min

Ingredients:

2 medium-sized eggplants
1 lb ground pork
2 tbsp miso
2 tbsp soy sauce
1 tsp chuka powder (Chinese-style chicken soup stock)
1 cup water
1 tbsp potato starch
2 cloves garlic, crushed
1-2 slices ginger, grated
Sesame oil
salt, to taste

Instructions:

Begin by cutting the eggplants into bite-sized pieces. Chop the scallions, crush the garlic cloves, and grate the ginger. Set aside.
In a small bowl, combine the miso, soy sauce, chuka powder, and mix well.
In another small bowl, mix the water and potato starch until the starch is completely dissolved.
Heat a pan over medium heat and add a drizzle of sesame oil. Once the oil is hot, add the crushed garlic, grated ginger and chopped scallions. Sauté until fragrant, about 1-2 minutes.
Add the ground pork to the pan, along with a pinch of salt and sake if using. Stir-fry the pork until it's nicely browned and cooked through.
Add the eggplant to the pan. Stir everything together to ensure that the pork and eggplant are evenly distributed.
Pour the prepared sauce mixture over the pork and eggplant. Stir gently to coat everything in the flavorful sauce.
Allow the sauce to simmer and thicken slightly. Once it reaches your desired consistency, slowly pour in the potato starch mixture while stirring continuously. This will help thicken the sauce further.
To add a final burst of flavor, drizzle a bit of sesame oil over the dish. Give it a quick stir to incorporate the oil evenly.