Mapo Eggplant Pasta
You can substitute Japanese eggplant for the Chinese eggplant in this recipe but we don’t recommend substituting Globe or Italian eggplant. Gochujang is a Korean chili paste made from fermented soybeans, rice, and chili peppers; it adds a deep, savory heat to the dish. You can enhance it with a little soy sauce and chili flakes for extra flavor. We love using chili crisp in this recipe for its crunch and spice—look for one that includes onion or garlic for texture but does not contain fermented black beans. Depending on your heat tolerance, use the larger or smaller end of the range of the chili crisp. Using a roll cut to cut the eggplant creates pieces that cook evenly—learn more (and see a visual) here.
Time: 45 minutes | Yield: Serves 4
Ingredients
- 8 ounces rigatoni
- Table salt for cooking pasta
- 2 teaspoons Sichuan peppercorns
- 1 pound Chinese eggplant
- 8 ounces ground beef
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons gochujang (Korean chili paste)
- ½ teaspoon soy sauce
- ½ teaspoon chili flakes
- 4 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 4 scallions, white and green parts separated and sliced thin
- 1 tablespoon apple juice
- ½ teaspoon rice vinegar
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 2–3 tablespoons chili cris
Instructions
- Bring 2 quarts water to boil in a large pot. Add 8 ounces pasta and ½ tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to the pot.
- Meanwhile, grind 2 teaspoons Sichuan peppercorns using a mortar and pestle until finely ground; set aside. Trim the stem end of 1 pound Japanese eggplant. Hold the knife at about a 45-degree angle relative to the eggplant and cut 1½ inches from the end. Roll the eggplant toward you until the cut side is facing up, then cut again 1½ inches from the end at the same angle. Repeat rolling and cutting. (Eggplant pieces should be roughly triangular in shape.)
- Cook 8 ounces ground beef and 2 tablespoons extra-virgin olive oil in a 12-inch skillet over medium heat until the beef is no longer pink, about 6 minutes, breaking up the meat with a spoon. Stir in 2 tablespoons gochujang, ½ teaspoon soy sauce, ½ teaspoon chili flakes, 1 teaspoon ground Sichuan peppercorns, 4 minced garlic cloves, 2 teaspoons minced fresh ginger, and 4 thinly sliced scallion whites and cook until fragrant, about 1 minute. Stir in 1 tablespoon apple juice and ½ teaspoon rice vinegar, scraping up any browned bits. Stir in eggplant, 2 cups chicken broth, and 1 tablespoon soy sauce. Bring to a boil over high heat, then cover, reduce heat to medium, and simmer vigorously until the eggplant is tender, 8 to 10 minutes.
- Whisk 2 tablespoons cornstarch and 2 tablespoons water together in a small bowl until fully dissolved. Stir into the sauce in the skillet and cook, uncovered, until the sauce has thickened, about 1 minute, stirring constantly. Transfer the sauce to the pot with the pasta along with 2 tablespoons chili crisp and the remaining 1 teaspoon ground Sichuan peppercorns; toss to combine. Adjust consistency with reserved cooking water as needed. Sprinkle with the thinly sliced greens of 4 scallions. Serve.
