Based on a recipe from Chinese Cookery, by Rose Cheng and Michele Morris
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4 to 6
- vegetable oil
- 1 lb ground turkey
- 1 eggplant
- 6 cloves of garlic, minced
- 1 to 2 Tbsp hot bean sauce
- 1 container firm (or extra-firm) doufu (toufu)
- 3 to 4 dried whole red peppers
- 3 to 4 green onions, sliced
- 3 tsp sesame oil
For the marinade:
- 3 tsp rice wine (sake) or dry sherry
- 3 tsp ginger, minced
For the seasoning sauce:
- 6 Tbsp soy sauce
- 1 cup chicken broth
- 2 Tbsp cornstarch
- Combine marinade in a medium-sized bowl. Add ground turkey. Knead the marinade through the ground turkey. Set aside for at least 10 minutes.
- Cut eggplant into bite-sized chunks. Set aside.
- Mince garlic. Set aside.
- Cut doufu into one-inch cubes. Set aside.
- Slice green onions. Set aside.
- In a large pan, add some oil (about 1 Tbsp). Add ground turkey and cook thoroughly (5 to 10 minutes).
Depending on the fat content of the meat you are using, you may need to drain the meat after it has been cooked.
- Reduce heat to medium. Add garlic, hot bean sauce, doufu, and red peppers. Cook for 1 minute.
Use less or more hot bean sauce depending on your preference for spiciness. I use 1 ½ Tbsp.
- Crumble red peppers in the pan.
Be careful not to touch your eyes!
- Add eggplant.
- Pour the seasoning sauce into pan. Stir. Cover and simmer 15 minutes.
- When eggplant is tender and sauce had thickened, remove from heat. Sprinkle with green onions and sesame oil. Mix and serve over rice.
Inspired by a coworker, I recently tweaked my favorite mapo doufu recipe to include eggplant. I was skeptical that simply adding eggplant would work (rather than using a recipe specifically for mapo eggplant), but the addition of eggplant to my current mapo doufu recipe works well.
I use ground turkey, but you can use ground beef. For the rice wine, I use sake. For the ginger, I use ginger paste from a tube.
Doufu, sesame oil, sake, and ginger can be found in most American grocery stores. (Asian style rice can also be purchased at American grocery stores in 5 or 10 lb bags, but you may find it cheaper at Asian grocery stores.) I have only found hot bean sauce and dried whole red peppers at international or Asian grocery stores.
I serve the mapo doufu with eggplant over Asian rice that I cook in my rice cooker. Extra mapo doufu with eggplant can be frozen to be enjoyed another time.
A word of warning: This dish contains an incredible amount of soy sauce. Do not eat it close to when you will be getting your blood pressure taken.