Eggplant in black bean sauce
Eggplant in black bean sauce is a stir-fried dish featuring eggplant, bell peppers, and a savory black bean sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (medium-sized, cut into bite-sized pieces) | 3 | Count |
| Red Bell Pepper (sliced) | 2 | Count |
| Green Bell Pepper (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Black Bean Sauce (store-bought or homemade) | 5 | Tbsp |
| Soy Sauce (light) | 3 | Tbsp |
| Sesame Oil (for flavor) | 2 | Tbsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Cornstarch (mixed with 4 tbsp water to form a slurry) | 2 | Tbsp |
| Green Onion (chopped) | 3 | Stalk |
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add eggplant pieces and stir-fry until they are golden brown and tender, about 8-10 minutes.
- Add minced garlic and ginger to the skillet and stir-fry for 1 minute until fragrant.
- Add sliced red and green bell peppers to the skillet and stir-fry for another 3-4 minutes.
- Pour in the black bean sauce, soy sauce, and sesame oil. Stir well to combine.
- Add the cornstarch slurry to the skillet and stir until the sauce thickens.
- Garnish with chopped green onions before serving.
Kitchen equipment
Wok or Large Skillet