Best 5 Bo Lings Stuffed Eggplant In Black Bean Sauce Recipes

In the realm of culinary delights, Bo Ling’s Stuffed Eggplant in Black Bean Sauce emerges as a captivating vegetarian dish that tantalizes the taste buds with its symphony of flavors. This delectable creation draws inspiration from traditional Chinese cuisine, presenting a harmonious blend of textures and aromas. At the heart of this dish lies the eggplant, a versatile vegetable known for its tender flesh and ability to absorb a myriad of flavors. Expertly hollowed and stuffed with a savory filling, the eggplant embarks on a culinary journey, becoming a vessel of both taste and visual appeal. Complementing the eggplant is a rich and flavorful black bean sauce, crafted with a medley of fermented black beans, aromatic ginger, and fragrant garlic. This luscious sauce envelops the stuffed eggplant, infusing it with a depth of umami and a hint of spice.

This comprehensive guide to Bo Ling’s Stuffed Eggplant in Black Bean Sauce provides a step-by-step approach to crafting this culinary masterpiece. Detailed instructions guide you through the process, from selecting the perfect eggplant to mastering the art of preparing the black bean sauce. But the journey doesn’t end there. This article also delves into two additional vegetarian recipes that showcase the versatility of eggplant: Eggplant with Garlic Sauce and Stir-fried Eggplant with Peppers. Each recipe offers a unique exploration of flavors and textures, highlighting the eggplant’s ability to transform into a culinary chameleon. Whether you are a seasoned cook or a novice in the kitchen, these recipes promise an unforgettable culinary adventure, inviting you to embark on a delightful expedition of taste and discovery.

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

BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE

Bo Ling's Stuffed Eggplant in Black Bean Sauce image

This is copy cat of a recipe from the best Chinese restaurant I've ever eaten at in Overland Park. For the zaar world tour.

Provided by Dienia B.

Categories Chinese

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb eggplant
1 lb shrimp, peeled and cleaned
1/2 teaspoon salt
1 pinch white pepper
1 tablespoon chinese black bean sauce, chopped
3 garlic cloves, minced
2 tablespoons minced gingerroot
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon white wine
1 tablespoon sesame oil
3 tablespoons cornstarch
2 cups oil, divided
2 cups water, divided

Steps:

Rinse eggplant and dry.
Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
Each eggplant disc now has an opening for the shrimp stuffing.
Chop shrimp into pieces about the size of corn kernels.
Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
Pour 1 cup oil into a large skillet and heat over medium-high heat.
Pan-fry stuffed eggplant until brown on both sides.
(Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
When brown, remove from pan and set aside to drain.
Pour 1 tablespoon oil into a hot wok.
Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
Add 1 1/2 cups water, sugar, soy sauce and wine.
Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
Slowly pour cornstarch mixture into wok, stirring constantly.
Cook, stirring, until mixture has the consistency of syrup.
Stir in sesame seed oil, then remove from heat.
Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
Place plate in steamer and steam over boiling water 12 to 15 minutes.
Serve warm.

Nutrition Facts : Calories 1135.7, Fat 113.8, SaturatedFat 14.8, Cholesterol 142.9, Sodium 1442, Carbohydrate 14.3, Fiber 3.1, Sugar 3.3, Protein 17.5

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.

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.

EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE

Eggplant and Pork With Black Bean Garlic Sauce image

I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.

Provided by Reddyrat

Categories Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces eggplants, cut into 1/2 " x 2-inch in length pieces
16 ounces ground pork
1 red bell pepper
2 teaspoons cornstarch
2 teaspoons sugar
2 ounces water
2 tablespoons cooking oil (or cooking spray)
4 tablespoons dry sherry (I used chicken broth. You might also use sake)
2 teaspoons minced ginger
4 tablespoons black bean garlic sauce

Steps:

Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
Add sauce mixture and cook until sauce thickens.
Serve with rice.

Nutrition Facts : Calories 421.6, Fat 31.2, SaturatedFat 9.9, Cholesterol 81.8, Sodium 68.5, Carbohydrate 12.2, Fiber 4.5, Sugar 6.1, Protein 20.6

EGGPLANT AND PEPPERS IN BLACK BEAN GARLIC SAUCE

Eggplant and Peppers in Black Bean Garlic Sauce image

Delicious! :) Makes 4 servings as a main dish. It can easily serve 6-8 if you add fried or extra firm tofu, slices of chicken breast, or white fish, and it's delicious that way, too. I've also added sliced cabbage to the vegetables.

Provided by Julesong

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
1/2 teaspoon toasted sesame oil
2 garlic cloves, minced (you can add more if you want it really garlicky)
2 tablespoons fermented black bean sauce
2 medium Japanese eggplants, about a pound total
1/2 julienned red bell pepper
1/2 julienned orange bell pepper
1/2 julienned yellow bell pepper
1 cup thinly sliced onion
2 teaspoons sugar, to taste
1/2 teaspoon Chinese chili sauce, to taste
3/4 cup water or 3/4 cup low sodium vegetable broth
cooked rice, for serving

Steps:

Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.

Tips:

Choose the right eggplant: Look for medium-sized eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are too large or have blemishes, as they may be bitter.
Prepare the eggplant correctly: Cut the eggplant in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick border. Brush the eggplant with oil and roast it in a preheated oven until the flesh is tender and slightly browned.
Make sure the black bean sauce is flavorful: Use a combination of light and dark soy sauce, Chinese rice wine, sugar, and sesame oil to create a rich and savory sauce. Add some minced ginger and garlic for extra flavor.
Stuff the eggplant with a variety of ingredients: In addition to the black bean sauce, you can stuff the eggplant with a variety of other ingredients, such as ground pork, shrimp, vegetables, and herbs.
Cook the eggplant until it is heated through: Return the stuffed eggplant to the oven and bake it until the filling is heated through and the eggplant is tender.

Conclusion:

Bo Ling's Stuffed Eggplant in Black Bean Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender eggplant, flavorful black bean sauce, and savory filling makes this dish a hit with everyone who tries it. With a little bit of preparation, you can create a restaurant-quality dish in the comfort of your own home.