Best 3 Chinese Eggplants Aubergine With Black Bean Sauce Recipes

Chinese eggplants aubergine with black bean sauce is a classic Chinese dish that is both flavorful and easy to make. The combination of tender eggplant, savory black bean sauce, and aromatic ginger and garlic creates a dish that is sure to please everyone at the table. Whether you are a seasoned home cook or just starting out, this guide will provide you with all the information you need to create a delicious and authentic Chinese eggplant aubergine with black bean sauce dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Chinese Eggplants (Aubergine) With Black Bean Sauce image

I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.

Provided by Nado2003

Categories Asian

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE

Chinese Eggplant and Tofu in Black Bean Sauce image

I had this at the Asian grocery store 888 in Kansas City. It was very good. I never had fried tofu before; it was wicked good to me; this is simple but tasty.

Provided by Dienia B.

Categories Vegetable

Time 18m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 eggplant, chinese cut in diagonal cubes
3 ounces tofu, firm cut in narrow slices
2 1/2 tablespoons black bean sauce
4 tablespoons oil
1 tablespoon flour

Steps:

Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.

EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE

Eggplant Steaks With Chinese Black Bean Sauce image

Provided by Molly O'Neill

Categories side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 large eggplants, cut into 1/2-inch-thick rounds
1 tablespoon salt
1 teaspoon olive oil
1 cup rich fowl glaze (see recipe)
2 tablespoons minced fermented black beans (available in some Asian markets)
1 tablespoon oyster sauce
Freshly ground pepper to taste
1/3 cup thinly sliced scallions, green part only

Steps:

Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.

Tips:

To prepare the eggplant, cut it lengthwise and then into 1-inch pieces. Soak them in salt water for 30 minutes to remove the bitterness, then drain and pat dry.
Use a large wok or skillet to cook the eggplant. This will help to prevent the eggplant from sticking and burning.
Add the eggplant to the wok or skillet and stir-fry over medium-high heat until it is tender and slightly browned, about 5 minutes.
Add the black bean sauce, water, sugar, and soy sauce to the wok or skillet. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the eggplant is heated through.
Serve the eggplant with rice or noodles.

Conclusion:

This Chinese eggplant with black bean sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the black bean sauce is savory and slightly sweet. This dish is sure to please everyone at the table.