Chinese Eggplants (Aubergine) With Black Bean Sauce
- Ready In:
- 23mins
- Ingredients:
- 12
- Serves:
-
4
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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Nado2003
United States