My family's Mapo Eggplant

• 4 Eggplant (slim Japanese type)
• 200 grams Ground pork
• 2 tbsp Oil
• 1 medium-sized thick stalk Japanese leek (the white part)
• 1 clove Garlic
• 1 piece Ginger
• 3 tsp Doubanjiang
• 1 tbsp Tianmianjiang (Chinese sweet bean paste)
• 2 tsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp Chicken soup stock granules
• 1 tbsp Sake
• 150 ml water
• 1 tbsp Katakuriko (dissolved in 2 tablespoons water)
• 1 to 2 teaspoons Sesame oil

1. Remove the stems from the eggplants, and cut into large easy-to-eat pieces.
2. Finely chop the Japanese leeks, carrots, and ginger.
3. Mix together the seasoning ingredients.
4. Quickly fry the eggplants in 360F/180C oil.
5. Heat up 2 tablespoons of oil in a pan, and saute the Japanese leeks, garlic, and ginger.
6. Add the ground meat once it's aromatic, and saute until the meat has completely cooked through.
7. Add the Doubanjiang spicy bean paste to step 3, and saute some more.
8. Thoroughly drain the oil from the eggplants at step 2, and mix into the pan.
9. Add the mixed flavoring to Step 4, and lightly boil.
10. Thicken with katakuriko, add sesame oil for fragrance, and it is done
11. I doubled the amount of meat, added green peppers, and turned it into Mapo Eggplant over rice.
12. Guys will love this hearty dish and will gobble it all up.
13. Extra Box

slim japanese type, ground pork, oil, stalk japanese, clove garlic, ginger, doubanjiang, tianmianjiang, oyster sauce, soy sauce, sugar, chicken soup stock granules, sake, water, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/148405-my-familys-mapo-eggplant (may not work)