EGGPLANT WITH BLACK BEAN SAUCE RECIPES

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE RECIPE ...

Chinese Eggplants (Aubergine) With Black Bean Sauce Recipe ... image

I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
4 tablespoons gingerroot (peeled and minced)
2 garlic cloves (minced)
3 green onions (separate whites and green, and slice thinly)
salt and pepper (to taste)
2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
1 small onion (chopped)
2 tablespoons oyster sauce
1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
2 small Japanese eggplants (cut 1/2-inch thick on the bias)
1/2 teaspoon red pepper flakes (optional)
soy sauce (to taste)

Steps:

Heat saucepan on medium high. Add oil, hot but not smoky.
Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
Add chopped onion, cook to soften 2 minutes.
Add oyster sauce and rice vinegar, mix well.
Add eggplants and mix well.
Add red pepper flakes, if using.
Cook until eggplants and onion are well done.
Taste and add soy sauce, if needed.
Garnish with green part of onions.
Serve with sauce over white rice.

Nutrition Facts : Calories 108.5, FatContent 4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 253.9, CarbohydrateContent 18.2, FiberContent 8.5, SugarContent 6.5, ProteinContent 3

EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE RECIPE - NYT ...

Eggplant Steaks With Chinese Black Bean Sauce Recipe - NYT ... image

Provided by Molly O'Neill

Total Time 1 hours 15 minutes

Yield Four servings

Number Of Ingredients 8

Ingredients

2 large eggplants, cut into 1/2-inch-thick rounds
1 tablespoon salt
1 teaspoon olive oil
1 cup rich fowl glaze (see recipe)
2 tablespoons minced fermented black beans (available in some Asian markets)
1 tablespoon oyster sauce
Freshly ground pepper to taste
1/3 cup thinly sliced scallions, green part only

Steps:

Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.

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EGGPLANT AND PEPPERS IN BLACK BEAN GARLIC SAUCE RECIPE ...

Delicious! :) Makes 4 servings as a main dish. It can easily serve 6-8 if you add fried or extra firm tofu, slices of chicken breast, or white fish, and it’s delicious that way, too. I’ve also added sliced cabbage to the vegetables.
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Calories 202.1 per serving

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BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE RECIPE ...

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Total Time 1 hours 30 minutes
Calories 1135.7 per serving

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EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE RECIPE ...

I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.
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BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE RECIPE ...

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STUFFED EGGPLANT WITH BLACK BEAN SAUCE RECIPE | GOOD FOOD

This dish is ideal as part of an Asian banquet for a large gathering. It's also a great recipe for getting messy with thick, rich sauces.
From goodfood.com.au
Total Time 45 minutes
Category Dinner

Soak black beans for sauce in shoaxing wine until soft - about 5 minutes. Drain and set aside.

For the stuffing, mince prawns finely then chop together with ground pork. Mix 1 tbsp water, spring onions, soy sauce, cornflour and salt into a paste, and mix through the prawn and pork.

Slice 1cm off the length of one side of each eggplant to form a flat base. Slice the eggplant in half lengthways (parallel to the first cut), nearly all the way through but leaving it joined, so it is butterflied but secure.

Open up the eggplant and sprinkle with cornflour. Add prawn and pork stuffing, pat down evenly. Sprinkle on a little more cornflour before closing the eggplant shut.

Add 3 cups of oil to a wok, heat to 180°C or just smoking. Deep-fry the stuffed eggplant until golden-brown. Remove and drain well on paper towel. Leave 1 tbsp of oil in wok.

To make sauce, stir-fry black beans and minced garlic until fragrant. Add the stock, soy and oyster sauces, and bring to the boil. Add ½ tbsp water, and thicken sauce with cornflour. Turn the heat to low and return the eggplants to cook for about 5 minutes.

Transfer eggplants to a dish, pour the sauce over the top, and serve sprinkled with chopped coriander.

Note: Serves 4-8 as part of a shared Asian banquet.

HOT TIPS

• Add chilli to the eggplant dish if you want to spice things up.

• Rather than deep-frying the eggplants, they can also be roasted at about 180°C for 20 minutes or so.

• Great served with Neil Perry's barbecue chicken wings, steamed greens and rice for an ideal shared meal.

SOMETHING TO DRINK

Pale ale
A dish with spice and boldness shouts out for a refreshing and quenching ale. Hailing from the historic Rocks district of Sydney, Lord Nelson Three Sheets Pale Ale ($4, 330ml) is a playful yet intriguing match.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.

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Total Time 45 minutes

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EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE RECIPES

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