Hello! ! It’s PAO.

Mapo eggplant made with simple ingredients, without sweet soy sauce, but with miso added. I added the eggplant by grilling it instead of frying it.

Ingredients (for 3 people)

Eggplant・・・3 to 4 pieces
Minced pork・200g
Onion・・・1/2 piece
Garlic · 1 clove (chopped)
Ginger: 2 pieces (chopped)
Doubanjiang 1 tsp
*Chicken stock powder: 1 tsp
＊Soy sauce・・・1.5 tbsp
*Sake: 1 tbsp
*Sugar, miso, 1 teaspoon each
＊Water・・・200ml
Sesame oil 1 tablespoon
Potato starch … 2-3 tsp

Sichuan pepper…a little, if you have it.

how to make

1.Chop the onion, garlic and ginger.

Add minced pork to a frying pan and stir-fry. When the oil comes out, add garlic and ginger and stir-fry. When the aroma comes out, add the onion and sauté until softened.

2, Add chili bean paste and stir-fry, then add * and boil down.

3, Cut the eggplant into 6 equal parts vertically. If it is too long, cut it in half lengthwise.

While simmering, heat the sesame oil in another frying pan and fry the eggplant skin side down over medium heat.

◎ If you spread the oil all over the eggplant skin, the color will be good.
Bake until tender on 3 sides and remove.

4.Add the eggplant to 2, bring to a boil, dissolve the potato starch in the same amount of water (not listed) and add.

Sprinkle with coarsely ground black pepper to taste.

Sichuan pepper to make it more authentic! !
Sandwich the Sichuan pepper grains in kitchen paper and hit with a rolling pin. The scent is very good when you put it on the finish of the dish.

©PAO

Pao’s simple home meal Powered by livedoor blog (blog.jp)

Goes well with rice ♪ Easy, simmering mapo eggplant without frying! : Pao’s Easy Home Meal Powered by Livedoor Blog (blog.jp)