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.
Servings: 3 people
Calories: 226kcal
Ingredients
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)
Instructions
- 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.
Video
Nutrition
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