Sichuan-style Mapo Eggplant

• 5 Eggplant (slim Japanese type)
• 2 tsp Doubanjiang
• 1 thumbtip's worth each Finely chopped garlic and ginger
• 75 ml Chicken stock granules
• 1/4 stick worth Finely chopped scallions
• 1 Katakuriko slurry
• 1 tbsp Sesame oil
• 1 Ra-yu
• 100 grams Ground meat
• 1 tbsp of each Soy sauce, Shaoxing wine
• 2 tsp Tianmianjiang
• 1 tsp Shaoxing wine
• 1 1/2 tbsp Soy sauce
• 1 tsp Sugar

1. Finely chop the garlic and ginger.
2. Finely chop the green onions.
3. It's easier if you cut diagonally like in the picture.
4. Cut the eggplant into easy-to-eat pieces (into eighths).
5. Make the meat miso.
6. Stir-fry the ground pork until the juices are clear.
7. Once it becomes clear, add the seasoning ingredients.
8. The tianmianjiang will burn easily, so add it last.
9. Pat the eggplant dry, then fry in oil heated to 170C.
10. Cook all the way through.
11. Put 1 tablespoon of oil into a pot, then stir-fry while being careful not to let the doubanjiang burn.
12. Once it becomes fragrant, add the garlic and ginger.
13. Add the chicken stock granules, then bring to a boil.
14. Add the seasonings and stir-fried eggplant and simmer.
15. Once flavored, add the green onions and katakuriko slurry to thicken.
16. It's best if you add the katakuriko slurry in 2-3 parts.
17. Once thickened, drizzle in the sesame oil.
18. Transfer to a plate and serve!
19. Sprinkle with ra-yu oil and Sichuan pepper to taste!
20. Don't forget the rice!

slim japanese type, doubanjiang, garlic, chicken, scallions, slurry, sesame oil, ground meat, soy sauce, tianmianjiang, wine, soy sauce, sugar

Taken from cookpad.com/us/recipes/154520-sichuan-style-mapo-eggplant (may not work)