Mapo Eggplant by: Kaitlin 0 Comments Jump to Recipe Posted:5/25/2022Updated:5/23/2022 Mapo Eggplant is exactly what it sounds like—the familiar flavors of everyone’s favorite Mapo Tofu recipe, with the replacement of tender, silky eggplant.   Why Mapo An Eggplant?  For some reason—some folks out there are STILL holding down the fort on hating tofu! I can’t fathom why, when tofu comes in so many different types and textures, and is basically just a vehicle for flavor.  (And I don’t just mean silken to firm.I’m talkin’ five spice pressed tofu, meaty bean threads, the list goes on.)  And yet—these folks hang on.I will say that our Mapo Tofu seems to be a huge help in bringing people over to the pro-tofu side of the fence, with many people raving in the comments that it converted the most diehard anti-’fu folks they know.  All that said, we thought it would be fun to try this Mapo Eggplant to see how it tastes and measures up.  Maybe you don’t like tofu, or maybe you do like tofu and you just don’t have any on hand.

Maybe you’re going to have tons of eggplant from your bountiful veggie garden this summer (one can hope!).  In any case, we ended up loving this riff on classic Mapo! The eggplant gets wilted and tender after a pre-sear and bubbling in the spicy sauce, and dolloped over rice…yum!  For anyone who loves Eggplant with Garlic Sauce, this is a great new dish to try out!  Complaints of Bitterness

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