Bo Ling's Stuffed Eggplant in Black Bean Sauce

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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