Eggplant in Black Bean Sauce

posted in: East Asian, Main Dishes, Recipes | 4
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A month ago, I made this Vietnamese Vegetarian Crispy Chow Mein recipe for a blog event. However, we were so hungry by the time it was ready, that I skipped taking pictures of it and never submitted it to the event.
I thought it was really tasty, but my son didn’t like the vegetables in it, picky vegetarian kid that he is. So, I decided to make the sauce again, but serve it with eggplant. He likes eggplant thanks to the influence of his girlfriend. (Hi, J.!) She got to sample some, too.
I learned the steam-fry technique from a dumpling recipe. When eggplant is cooked this way, it doesn’t absorb too much oil, and results in meltingly tender slices.
This goes out to It’s A Vegan World: Chinese, hosted by Vaishali of Holy Cow!
Eggplant in Black Bean Sauce
1 tablespoon cornstarch 

1 cup water 

2 tablespoons black bean sauce 

1 tablespoon soy sauce 

1 green onion, white and green parts, sliced 

1 large globe eggplant or 1 pound Chinese or Japanese eggplant 

½ red bell pepper 

2 to 3 tablespoons oil
In a small saucepan, stir together the cornstarch and a couple of tablespoons of water to make a paste. Add the remaining water, black bean sauce and soy sauce. Heat over medium until sauce thickens. Stir in green onion and set aside.
Slice eggplant into rounds ½ to ¾ inch thick. If your slices are large, cut them into half circles. Cut red bell pepper into short, thin strips. In a skillet with a close-fitting lid, heat a tablespoon of oil to medium-hot. Add about half the pepper and eggplant in a single layer. Flip over the eggplant immediately to evenly distribute the oil to both sides. Add a tablespoon of water to the pan and cover. Steam for 3 minutes, turn the slices over, cover, and steam for another 3 minutes. Repeat with remaining eggplant slices.
Add sauce to eggplant and peppers, heat and serve.
Serves 4. 

 

 

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4 Responses

  1. I’m not THAT picky.

  2. Have some bok choy. Put it on a plate, son. You’ll enjoy it more.

  3. I just ate but looking at those delicious eggplants in that amazing sauce made me hungry again. Thanks for sending this in!

  4. Got here from Vaishali’s event. The steam fry technique looks great!

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