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Tuna Mapo Eggplant

Name: Tuna Mapo Eggplant
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 3 Eggplant; 1 can Canned tuna; 1 knob Ginger; 1 clove Garlic; 1 tsp Doubanjiang; 2 tsp Miso; 1 tsp Soy Sauce; 1 tsp Sugar; 1 tsp Chicken Bouillon; 2 tsp Potato Starch; 2 tbsp Oil; 150ml Water

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Mapo eggplant braised with doubanjiang and miso, using tuna instead of ground meat — China × Japan.

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📖 The Story Behind This Dish

A creative dish making mapo eggplant — a staple of Japanese-Chinese cooking related to China's yuxiang qiezi — with canned tuna instead of ground meat. Japanese miso stands in for tianmianjiang, and the heat of doubanjiang plus ginger and garlic make it great with rice. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weeknight, red sauce clings to silky eggplant in a frying pan and is spooned generously over rice.

🥕 Ingredients (serves 2)

Eggplant 3
Canned tuna 1 can
Ginger 1 knob
Garlic 1 clove
Doubanjiang 1 tsp
Miso 2 tsp
Soy Sauce 1 tsp
Sugar 1 tsp
Chicken Bouillon 1 tsp
Potato Starch 2 tsp
Oil 2 tbsp
Water 150ml

👩‍🍳 Instructions

Cut the eggplant into irregular chunks and cook in oil until soft.
Mince the ginger and garlic and stir-fry with the doubanjiang.
Add the tuna and stir-fry, then add the water, chicken stock powder, miso, soy sauce, and sugar.
Return the eggplant and simmer 3 minutes.
Thicken with potato starch mixed with water.

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