Name: Eggplant in black bean sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon oil; 8 long, thin eggplant, halved; 1 clove garlic, finely chopped; 1/4 cup (60ml) black bean sauce; 2 tablespoon dry sherry; 1/3 cup water; 3 teaspoon sugar; 1 long chillies, thinly sliced diagonally; 3 green onions, cut into 7cm lengths; steamed rice, to serve

Eggplant in black bean sauce

Tender, meaty eggplant is tossed in a beautifully salty black bean sauce to create this flavoursome vegetarian dish. Serve it as part of an Asian banquet alongside some of your favourite meat and rice dishes for a real flavour hit!

Serves 4

Prep

Cook

20M

Total

25M

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Ingredients

2 tablespoon oil

8 long, thin eggplant, halved

1 clove garlic, finely chopped

1/4 cup (60ml) black bean sauce

2 tablespoon dry sherry

1/3 cup water

3 teaspoon sugar

1 long chillies, thinly sliced diagonally

3 green onions, cut into 7cm lengths

steamed rice, to serve

Method

1.Heat half of the oil in a wok on medium. Fry eggplant in batches, cut-sides down, 6 minutes, until browned, adding oil as needed. Remove and set aside.

2.Increase heat to high. Stir-fry garlic until just fragrant. Add black bean sauce, sherry, sugar and water. Bring to the boil. Add eggplant; cover and cook 3 minutes, until tender.

3.Toss through chilli and green onion. Serve with steamed rice.

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Ingredients

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