Mabo Eggplant

Mabo Eggplant

Bold with a rich hot and spicy sauce

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3.5 oz.)

1 clove

1/2 Tbsp

1/2 Tbsp

1 tsp

2 Tbsp


1/2 tsp

200 ml (6.8 fl. oz.)


1/2 Tbsp

1 tsp

as desired

as desired

(C)dissolved potato starch

1 & 1/2 Tbsp


  1. Remove stems from the egg plants, rinse with water, then cut lengthwise into sixths. Place into a lidded heat-safe container, cover with 1 Tbsp of vegetable oil, place on the lid and microwave for 3 minutes at 300 W.
  2. Place the remaining vegetable oil into a pot, and saute the ground meat. When the meat is browned, add in the ginger root and garlic. Next add in the spicy miso bean paste and saute well. When the mixture becomes fragrant, add in (1) and quickly saute all together.
  3. Add and mix in (A) and (B), and then cook all together for 2-3 minutes.
  4. Add in the onion and vinegar, and then thicken the mixture with (C).

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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