Best 4 Chinese Eggplants Aubergine With Black Bean Sauce Recipes

**Chinese Eggplants with Black Bean Sauce: A Culinary Symphony of Flavors and Textures**

Embark on a culinary journey to the heart of Chinese cuisine with this delectable dish of Chinese eggplants (aubergine) bathed in a rich and savory black bean sauce. Prepare to tantalize your taste buds with a symphony of flavors and textures that will leave you craving for more. This recipe is a delightful blend of sweet, salty, and savory notes, perfectly balanced by the smokiness of the black beans and the tender melt-in-your-mouth texture of the eggplants. Accompanied by simple yet flavorful recipes for steamed rice and a refreshing cucumber salad, this meal is a complete sensory experience that will transport you to the vibrant streets of China.

Let's cook with our recipes!

CHINESE EGGPLANT WITH GARLIC SAUCE

Chinese Eggplant with Garlic Sauce image

Chinese eggplant with garlic sauce, or "fish fragrant eggplant" (yuxiang qiezi) is a familiar dish in many American Chinese restaurants and buffets but it's also a dish with many authentic variations in China.

Provided by Bill

Categories Vegetables

Time 25m

Number Of Ingredients 14

Ingredients

1 tablespoon spicy bean paste ((douban la jiang))
1 teaspoon sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon shaoxing wine
1 teaspoon fish sauce
2-3 Japanese eggplants ((about 6 cups))
2 scallions ((cut into 2-inch lengths))
3 tablespoons oil
4 oz. ground pork ((110g; ground chicken or ground turkey can also be substituted))
2 thin slices ginger ((julienned))
10 dried red chilies
4 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine

Steps:

Combine the sauce ingredients in a small bowl and set aside.
Wash the eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.
Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides. You can lower the heat if it looks like they're starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear. Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.
Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork. After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork. Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
Toss in the rest of the scallions and stir-fry for another 20 seconds. Plate and serve immediately with white rice.

Nutrition Facts : Calories 244 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 486 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

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.

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.

Tips:

To make sure the eggplants are not bitter, choose younger, smaller eggplants. If you are using larger eggplants, peel them before cooking to remove the bitter skin.
Cut the eggplants into uniform pieces so that they cook evenly. If the pieces are too thick, they will take longer to cook and may not cook through evenly.
Use a large enough skillet or wok to cook the eggplants. If the skillet is too small, the eggplants will crowd each other and not cook properly.
Heat the oil over medium-high heat before adding the eggplants. This will help to prevent the eggplants from sticking to the pan and will also help them to brown evenly.
Stir the eggplants frequently while they are cooking. This will help to prevent them from burning and will also help them to cook evenly.
If the sauce starts to thicken too much, add a little bit of water or broth to thin it out.
Serve the eggplants immediately with steamed rice or noodles.

Conclusion:

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