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a plate of stuffed eggplant in black bean sauce
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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 Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Dish
Cuisine: Chinese, Vietnamese
Keyword: Asian stuffed eggplant
Servings: 3 people
Calories: 226kcal
Author: Sophie


For the Stuffed Eggplant

  • 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)

For the Black Bean Sauce

  • 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)


  • 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.
  • 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.
  • Stuff each eggplant slice with about 2-3 teaspoons of the paste filling.
  • 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.
  • Remove the fried eggplant from the pan and set aside on some paper towel to absorb excess oil.
  • 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.
  • 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.
  • Arrange stuffed eggplants on a serving plate, then immediately pour the black bean sauce over the eggplants. Sprinkle green scallions on top for garnishing.



Calories: 226kcal | Carbohydrates: 23g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1619mg | Potassium: 965mg | Fiber: 10g | Sugar: 12g | Vitamin A: 93IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg