【Eggplant Stir Fry in Garlic and Black Bean Sauce】
I made this eggplant in garlic and black bean sauce for dinner. I skipped the traditional way of deep frying the eggplant, and used Gastrolux non-stick cookware to sauté the eggplant with small amount of olive oil for healthy cooking. The result turns out excellent.
Meal type: Vegetable
Prepare time: 10 minutes
Cook time: 10 minutes
Serves: 4 servings
1) 4 Chinese eggplants (430g);
2) 2 tbsp olive oil, 1.5 tbsp freshly chopped green onion, 1 tbsp freshly minced garlic, 1 tbsp minced fermented black beans;
3) 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 4 tbsp water, 1/6 tsp chicken broth mix;
4) 1 tbsp soy sauce paste, 1 tsp sesame oil.
1: Trim stem off from the eggplant. Rinse and cut each eggplant across into 3 equal lengths, then cut lengthwise into quarters (Picture 1). Soak in salted water until ready to cook. This removes the bitterness and prevents eggplant from soaking up too much oil during cooking.
2: Heat 2 tbsp olive oil in a non-stick sauté pan over medium-high heat. Sauté green onion, minced garlic and fermented black beans for 30-60 seconds (Picture 2) until minced garlic turns light yellow colour.
3: Drain the eggplant pieces and sauté for 30-60 seconds (Picture 3). Reduce heat to medium and add all ingredients of Ingredient 3). Continue to cook for about 5 minutes, until the eggplant becomes tender and sauce thickens (Picture 4).
4: Add all ingredients of Ingredient 4) and stir to mix well. Transfer to a serving plate and serve with rice, yummy.