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+ servings

Mapo Eggplant

Mapo Eggplant is similar to the classic Chinese-influenced mapo tofu dish, but using Asian eggplants instead. My version uses pan fried slices of eggplants, which are added to stir-fried ground pork and seasonings. This easy-to-cook dish ranges in flavors from salty, sour, sweet to spicy. You can substitute sliced aubergines if you don't have the Asian eggplant variety. This is an Asian in America recipe. Serves 4.
Cook Time25 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Keyword: Mapo Eggplant
Servings: 4 people
Calories: 28kcal
Author: Elizabeth Ann Quirino


  • large skillet or wok


  • 2 whole Asian eggplants, sliced vertically, in 2-inch strips
  • 1 teaspoon garlic powder for the eggplant
  • ½ teaspoon ground black pepper for the eggplant
  • 2 Tablespoons vegetable oil, divided, use 1 Tablespoon to cook eggplants, rest for stir-fry
  • 2 cloves garlic minced
  • 1 whole onion sliced
  • 2 stalks scallion whites chopped
  • 1 knob (1-inch piece) fresh ginger, peeled, sliced thin
  • 1 pound lean ground pork
  • 2 Tablespoons thick soy sauce
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Shao xing rice wine
  • 1 Tablespoon hoisin sauce
  • 1 cup broth
  • ½ teaspoon red pepper flakes
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • teaspoon sesame oil
  • 2 pieces Bird's Eye Chilies sliced
  • 2 stalks scallion greens chopped
  • steamed rice, for serving


To cook the eggplants:

  • Slice the Asian eggplants vertically into 2-inch strips. Season with garlic powder and ground black pepper.
    In a skillet, add 1 tablespoon vegetable oil. Over medium-high heat, pan sear the eggplants for 5 minutes till brown. Remove from skillet. Drain the eggplants on paper towels or parchment paper to remove grease. Set aside.

To cook the Mapo Eggplant:

  • Using the same skillet or wok, pour the remaining tablespoon of vegetable oil. When oil is hot enough over medium-high heat, saute the garlic, onions, ginger, and scallion whites for 1 to 2 minutes.
    Add the ground pork. Stir around and let the pork brown for about 5 minutes.
    Pour the soy sauce, tomato paste, rice wine, hoisin sauce and broth. Blend well.
    Add the red pepper flakes and sesame oil. Add the bird's eye chilies. Season with salt and black pepper. Cover and continue cooking till meat is done for about 8 to 10 minutes.
    Return the cooked eggplant slices and blend gently into the mixture, being careful not to tear the vegetables
    Garnish with chopped scallion greens. Serve warm with rice.

Cook's comments:

  • You can increase or decrease the spice level depending on your preference by adding or lessening the red pepper flakes and bird's eye chilies. Remember NOT to touch your face or eyes after slicing the chilies - wash your hands first.
    Pork renders its own fat when cooking, so I used lean ground meat and a small amount of oil when cooking this dish. Resist the urge to add more oil than what is indicated or the end result is a greasy mapo.
    I have cooked this dish using a combination of ground pork and beef and the results were just as delicious.


Serving: 1g | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 378mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg