{"id":41429,"date":"2016-08-05T22:53:54","date_gmt":"2016-08-06T02:53:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41429"},"modified":"2016-08-05T22:53:54","modified_gmt":"2016-08-06T02:53:54","slug":"mapo-eggplant%e3%81%8b%e3%82%8a%e3%81%b5%e3%82%89%e3%82%8f%e9%ba%bb%e5%a9%86%e8%8c%84%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41429&lang=en","title":{"rendered":"Mapo Eggplant<br>\u304b\u308a\u3075\u3089\u308f\u9ebb\u5a46\u8304\u5b50"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41430 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/27.jpg\" alt=\"27\" width=\"510\" height=\"717\" \/><\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/?p=37490&amp;lang=en\" target=\"_blank\">Mapo Tofu<\/a> is one of my favorite Chinese dishes, and I do get craving for it probably every other month or so.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41431 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/26.jpg\" alt=\"26\" width=\"510\" height=\"717\" \/><\/p>\n<p>I was going to make mapo tofu, but since I found eggplant the size I like, I decided to make mapo eggplant.<\/p>\n<p>I LOVE eggplant, and I&#8217;m super excited that eggplant is finally in season.<\/p>\n<p>Last week when I went to the local farmers market, there were not only so many vendors selling eggplant, but also they were selling all different sized ones.<\/p>\n<p>Different sized eggplant is good for different dishes, but generally I prefer smaller ones because of its texture, softer skin, and smaller seeds.<\/p>\n<p>Well I&#8217;m Japanese and I grew up with smaller sized ones.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41433 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/25.jpg\" alt=\"25\" width=\"510\" height=\"717\" \/><\/p>\n<p>Mapo dishes usually contain ground meat.<\/p>\n<p>Maybe you thought I used turkey meat, but the light colored ground meat like thing is actually cauliflower!<\/p>\n<p>The texture is absolutely wonderful and it goes so well with the tender eggplant.<\/p>\n<p>Have a great weekend!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41432 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/30.jpg\" alt=\"30\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/30.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/30-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<div id=\"recipe\">\n<p><strong>Mapo Eggplant<\/strong><\/p>\n<p>canola oil<br \/>\n2 cloves garlic, chopped<br \/>\n1\/2 tablespoon chopped ginger<br \/>\n2 tablespoons chopped scallion<br \/>\n2 small eggplant, cut into bite sized pieces<br \/>\n1 green pepper, cut into bite sized pieces<br \/>\n1~2 teaspoons hot bean sauce or Doubanjiang\/Tobanjan<br \/>\nsauce<br \/>\n&#8211; 2 cups water<br \/>\n&#8211; 2 tablespoons soy sauce<br \/>\n&#8211; 1.5 tablespoon sugar<br \/>\n&#8211; 2 tablespoons sweet bean sauce (Tenmenjan)<br \/>\n1.5 cup chopped cauliflower<br \/>\ncorn starch + water (for thickening)<br \/>\nsalt<br \/>\nsesame oil<br \/>\nSansho Japanese spice<br \/>\n1 tablespoon chopped scallion<\/p>\n<p>1. Cook garlic, ginger, and scallion in oil for a few minutes.<br \/>\n2. Add eggplant and pepper and continue to cook.<br \/>\n3. Add hot bean sauce and continue to cook for a few minutes.<br \/>\n4. Make sauce. Combine all the ingredients. Pour the sauce into the pan. Boil and then turn down to low heat.<br \/>\n5. Add cauliflower.<br \/>\n6. Turn heat up and then add the mixture of corn starch and water. Stir and continue to cook until the sauce thickens. Salt.<br \/>\n7. Serve with sesame oil, Sansho Japanese spice, and chopped scallion.\n<\/p><\/div>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mapo Tofu is one of my favorite Chinese dishes, and I do get craving for it probably every other month or so. I was going to make mapo tofu, but since I found eggplant the size I like, I decided to make mapo eggplant. I LOVE eggplant, and I&#8217;m super excited that eggplant is finally [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,26,28,29],"tags":[],"class_list":["post-41429","post","type-post","status-publish","format-standard","hentry","category-starches","category-peppers","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41429"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41429\/revisions"}],"predecessor-version":[{"id":41447,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41429\/revisions\/41447"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41429"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}