
A vibrant twist on the classic Mapo Tofu, this dish features silky, tender eggplant simmered in a bold and spicy Sichuan sauce. Perfectly balanced with savory ground pork and aromatic fermented black beans, it's a soul-warming meal best served over a bowl of steamed rice.
In a medium bowl, combine the ground pork with 2 teaspoons of water, Shaoxing wine, 3/4 teaspoon of cornstarch, baking soda, and white pepper. Mix well and set aside to marinate while you prepare the other ingredients.
Just before cooking, cut the eggplants into 1-inch triangular chunks using the 'roll-cut' technique (rotate the eggplant 45 degrees after each diagonal cut). This creates more surface area for the sauce to cling to. Work quickly to prevent the eggplant from browning.
Heat a wok over medium-high heat until lightly smoking. Swirl in 3 tablespoons of vegetable oil, then arrange the eggplant in a single layer. Reduce heat to medium and cook for 7–8 minutes, stirring occasionally, until the chunks are golden, translucent, and tender. Remove the eggplant and set aside on a plate.
In the same wok over medium heat, add the remaining 2 tablespoons of oil. Sauté the minced ginger for 1 minute until fragrant, then add the garlic and fry for another minute. Increase the heat to high, add the marinated pork, and stir-fry while breaking up the meat until fully cooked.
Stir in the ground Sichuan peppercorns and spicy bean sauce (Doubanjiang). Cook for about 1 minute, stirring constantly, until the oil turns a bright red color and the sauce is evenly distributed.
Add the fermented black beans, chicken stock, chili oil, sugar, and sesame oil. Bring to a gentle simmer for 1 minute. Meanwhile, whisk together 1/4 cup of water and the remaining cornstarch in a small bowl to create a smooth slurry.
Return the cooked eggplant to the wok, tossing gently to coat with the sauce. Cover and simmer for 5 minutes. Stir in the cornstarch slurry and cook for another minute until the sauce thickens to a glossy consistency. Fold in the scallions until just wilted, then serve immediately.
For a vegetarian version, replace the ground pork with finely chopped shiitake mushrooms and use vegetable stock. If you prefer less heat, reduce the amount of chili oil and spicy bean sauce. To keep the eggplant's purple color vibrant, you can briefly deep-fry the chunks for 1 minute instead of pan-searing them.




