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soft eggplant cubes and crumbled cooked ground beef in a reddish chili bean sauce with sliced scallions, spooned over white rice
Melissa Hart

Mapo Eggplant With Ground Beef

Cut the eggplant small and give it a brief covered cook after browning. That gets you soft centers without a skillet full of oil. Chili bean paste brings the main seasoning, so taste the sauce before reaching for more salt. This is a home-kitchen eggplant version with ground beef; the soft cubes and savory red sauce should be the point of the bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup jasmine rice rinsed
  • 1 1/4 cups water for rice
  • 2 tbsp neutral oil divided
  • 1 lb small eggplants cut into 3/4-inch cubes
  • 1/2 cup water for eggplant
  • 1 lb 90% lean ground beef
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp doubanjiang chili bean paste
  • 3/4 cup low-sodium beef broth
  • 1 tsp low-sodium soy sauce
  • 2 tsp cornstarch
  • 1 tbsp cold water
  • 2 scallions sliced

Method
 

  1. Start the rice and rice water in a covered saucepan; simmer on low for 15 minutes after boiling, then rest for 5 minutes.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the eggplant and brown for 4 minutes, then add 1/2 cup water, cover and cook for 4 minutes until nearly tender; transfer to a bowl.
  3. Add the remaining oil and beef to the skillet. Brown for 5 to 6 minutes, breaking it into crumbles and cooking to 160°F.
  4. Stir in garlic, ginger and chili bean paste for 30 seconds. Add broth, soy sauce and the eggplant; simmer for 2 minutes.
  5. Mix cornstarch with 1 tablespoon cold water and stir into the bubbling sauce. Cook for 1 minute until lightly thickened, fold in scallions and serve over rice.