Vegan Ma Po Eggplant

Vegan Ma Po Eggplant is a delicious and healthy dish that is perfect for any occasion. This dish is a vegan version of the traditional Chinese dish, Ma Po Eggplant, which is usually made with ground pork. The vegan version is just as flavorful and satisfying, and it's a great way to enjoy eggplant in a new and exciting way.

To make Vegan Ma Po Eggplant, you will need the following ingredients:

- 2 medium-sized eggplants, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- 1/4 cup chopped scallions
- Cooked rice, for serving

To start, heat the vegetable oil in a large skillet over medium-high heat. Add the Sichuan peppercorns and cook for 1-2 minutes, until fragrant. Remove the peppercorns from the skillet and set aside.
Add the garlic and ginger to the skillet and cook for 1-2 minutes, until fragrant. Add the mashed black beans, chili bean paste, soy sauce, and rice vinegar, and stir to combine. Add the eggplant to the skillet and stir to coat with the sauce.
In a small bowl, whisk together the cornstarch and vegetable broth. Pour the mixture over the eggplant and stir to combine. Cover the skillet and cook for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
Garnish the Vegan Ma Po Eggplant with chopped scallions and the reserved Sichuan peppercorns. Serve with cooked rice.
This dish is a perfect combination of spicy and savory flavors, with a tender and juicy texture. The eggplant is cooked to perfection, and the sauce is rich and flavorful. It's a great dish to serve as a main course or as a side dish.
Type of dish: Vegan Chinese
Main ingredients: Eggplant, fermented black beans, chili bean paste