Mapo eggplant

This vegetarian take on a classic Sichuan dish uses dried mushrooms in place of ground pork or beef. Rich and savoury, it's filled the characteristic numbing and spicy flavours of the region.

Credit: Adam Liaw

• serves

  2

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 40 g dried shiitake mushrooms, soaked in warm water overnight
• 12 g dried tea tree mushrooms, soaked in warm water overnight
• 80 ml (⅓ cup) vegetable oil, plus extra for deep-frying
• 2-3 garlic cloves, finely chopped
• 2 cm piece ginger, peeled and finely chopped
• ½ large red Asian shallot, peeled and finely chopped
• ½ long red chilli, seeded and finely chopped
• 1 tsp caster sugar
• 30 g sundried tomato, finely chopped
• 80 g chilli bean sauce
• 25 g five spice tofu, finely chopped
• 10 g kuzu (arrowroot starch)
• 200 g small eggplant
• 3-4 sprigs confetti coriander
• 1 tbsp finely chopped chives

Sichuan black bean oil

• 10 g Sichuan peppercorns
• 200 ml vegetable oil
• 20 g fermented black bean, chopped

Standing time: overnight

You will need to begin this recipe 1 day ahead.

Instructions

1. For the Sichuan bean oil, place the Sichuan peppercorns in a dry frying pan and shake over medium heat until fragrant. Transfer to a spice grinder and blitz until fine. Heat the oil in a small frying pan over medium heat. Add the fermented black bean and stir for 1 minute, then remove from the heat and stir in the ground Sichuan peppercorn.
2. Strain the mushrooms, reserving the soaking water, then trim off the woody stems and finely chop.
3. Heat the oil in a large heavy–based frying pan over medium heat. Add the mushrooms, garlic, ginger, shallot, chilli and sugar and stir for 3 – 4 minutes or until fragrant. Reduce the heat to low, add the sundried tomato, chilli bean sauce, five spice tofu and 150 ml of the reserved mushroom soaking water. Dissolve the kuzu in 1 tablespoon water, then whisk into the mushroom mixture and simmer until slightly thickened.
4. Heat the extra oil for deep–frying in a heavy–based saucepan to about 175˚C. Using a sharp knife, lightly score the eggplants all over in small intervals, then cut in half lengthwise and then in half on the diagonal. Fry the eggplant pieces for about 1 minute or until lightly coloured, then drain on paper towel. Drop into the mapo sauce, gently stir to combine, then transfer to a serving plate and spoon the black bean oil over the top. Garnish with the coriander and chives and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.