I had one remaining eggplant, and for some reason, I thought of doing something like MaPo Tofu, but with eggplant. I wasn't trying to make an eggplant version of MaPo Tofu, but just something that had some of the same flavors. I don't think this dish resulted in something very similar to MaPo Tofu, but it tasted better! The results taste a bit more complex than just chili flakes, ginger, garlic, and soy sauce. It seemed like the ingredients synergistically melded together to create a spicy and salty sauce that perfectly complements eggplant! The only hard part of this recipe is to keep the lid on for a few minutes after cooking to soften up the eggplant.
Yield: 4 servings
|686 grams||1.5 pounds||1||eggplant, cut into thick sticks or chunks|
|1 tablespoon||ginger, grated|
|1 tablespoon||3 cloves||garlic, minced|
|3 tablespoons||chili pepper flakes|
|1/2 cup||red wine|
|2 tablespoons||soy sauce|
- Gather all materials.
- Heat garlic and ginger in a bit of oil until fragrant.
- Add in chili pepper flakes and stir briefly.
- Add eggplant, turning as they cook to make sure that all sides are exposed to the flavors.
- Add in remaining materials.
- Continue cooking, allowing eggplant to soak up the sauce. If desired, add corn starch and mix well, but be sure not to add too much - a little goes a long way!
Methods with Images:
|1. Gather all materials.|
|2. Heat garlic and ginger in a bit of oil until fragrant.|
|3. Add in chili pepper flakes and stir briefly.|
|4. Add eggplant, turning as they cook to make sure that all sides are exposed to the flavors.|
|5. Add in remaining materials.|
|6. Continue cooking, allowing eggplant to soak up the sauce. If desired, add corn starch and mix well, but be sure not to add too much - a little goes a long way!|