Stuffed Eggplant with Black Bean Sauce
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
3 people
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Calories
226 kcal
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Course
Main Course
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Cuisine
Chinese, Vietnamese
Stuffed Eggplant with Black Bean Sauce
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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.
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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.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
23g
(8%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
1619mg
(67%)
Potassium
965mg
(28%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
93IU
(2%)
Vitamin C
9mg
(10%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 1619mg | 67% |
| Potassium | 965mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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