Stuffed Eggplant with Black Bean Sauce
This Asian Stuffed Eggplant with Black Bean Sauce is a fun dish to eat with contrasting textures and flavors complementing each other. Serve it with rice for a light yet flavorful dinner.
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium Asian eggplants ((about 18 oz or 500g))
- 7 oz fish paste or shrimp paste
- 1 1/2 teaspoons minced garlic
- 2 teaspoons minced shallots
- 1/8 teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 teaspoon black pepper
- 1 tablespoon thinly sliced white parts of scallions
- 1 tablespoon oil ((plus more for cooking))
- 1 tablespoon minced garlic
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup water
- thinly sliced green parts of scallions ((for garnishing))
Instructions
- 1
Slice eggplants on a bias into ¾-inch thick slices. Split in half horizontally without cutting all the way through. Soak in salted water for 10-15 minutes. Then remove from the water and pat dry.
- 2
In a mixing bowl, add fish or shrimp paste with the remaining ingredients for the stuffed eggplant. Mix well for several minutes until a sticky mixture is formed.
- 3
Stuff each eggplant slice with about 2-3 teaspoons of the paste filling.
- 4
Place a shallow frying pan over medium heat and add a generous amount of oil. Heat the oil until hot, then increase the heat to medium-high and add the stuffed eggplant. Fry each side for about 2 minutes until golden and the filling is fully cooked. You may need to fry in batch.
- 5
Remove the fried eggplant from the pan and set aside on some paper towel to absorb excess oil.
- 6
Place another small shallow pan or saucepan over medium heat and add 2-3 teaspoons of oil. Once the oil is hot, add minced garlic and sauté for several seconds until fragrant. Then add fermented black beans and stir and cook for 20-30 seconds.
- 7
Add soy sauce and oyster sauce to the pan and stir for about 10 seconds. Then add the water and simmer for a couple minutes to let flavors combine. Turn off the heat.
- 8
Arrange stuffed eggplants on a serving plate, then immediately pour the black bean sauce over the eggplants. Sprinkle green scallions on top for garnishing.