Mapo eggplant spaghetti - Adam Liaw

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to the boil and salt it well Add the spaghetti and cook according to the packet directions, but start to test for doneness about 2 minutes before it says it will be ready While the spaghetti is cooking, microwave the eggplant uncovered for about 6 minutes Heat a very large frying pan over a high heat, add the oil, and fry the eggplant for about 3 minutes until browned. Add the beef and continue to fry until browned, breaking up any lumps as you go. Move the mixture to one side of the pan and fry the garlic and ginger for a minute or two until lightly browned. Add the doubanjijang and black beans and fry until fragrant. Season to taste with salt and sugar and mix everything together. When the pasta is al dente, drain it, but reserve about / cup (60 ml/2 fl oz) of the pasta water. Add the drained spaghetti and the pasta water to the pan. Toss to combine, then toss the spring onion through as well. Serve sprinkled with the Sichuan pepper