Chinese Eggplants (Aubergine) With Black Bean Sauce Recipe

Name: Chinese Eggplants (Aubergine) With Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat saucepan on medium high. Add oil, hot but not smoky.
2
Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
3
Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
4
Add chopped onion, cook to soften 2 minutes.
5
Add oyster sauce and rice vinegar, mix well.
6
Add eggplants and mix well.
7
Add red pepper flakes, if using.
8
Cook until eggplants and onion are well done.
9
Taste and add soy sauce, if needed.
10
Garnish with green part of onions.
11
Serve with sauce over white rice.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 4 tablespoons gingerroot (peeled and minced), 2 garlic cloves (minced), 3 green onions (separate whites and green, and slice thinly), and more.

Yes, Chinese Eggplants (Aubergine) With Black Bean Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Eggplants (Aubergine) With Black Bean Sauce

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