Braised eggplant with black bean sauce
This delicious braised eggplant is gluten free, vegan, vegetarian, dairy free, egg free, and nut free.
Servings: 4 people
Ingredients
- 2 Chinese eggplant
- 1 tbsp vegetable oil
- 3 stalks green onion
- 1 tbsp sesame seeds
Black bean braising sauce
- 3/4 cup vegetable broth (sub 3/4 cups water)
- 1/3 cup white sugar
- 1/3 cup gluten free tamari or soy sauce
- 1 1/2 tbsp black bean garlic sauce
- 2 tsp chili garlic sauce
- 1 tsp ginger powder (sub 1 tsp minced ginger)
- 1/4 tsp ground Sichuan peppercorns (optional)
- 1 tbsp water (for cornstarch slurry)
- 1 tbsp cornstarch (for cornstarch slurry)
Instructions
- Mix all of the ingredients for the black bean braising sauce other than the water and cornstarch then set the black bean sauce to the side.
- Slice the eggplant into slices that are around 1 inch thick. Also slice the green onions into thin slices.
- Preheat the vegetable oil over medium high heat in a large, flat pan. Add the eggplant slices and cook them for 3 minutes per side. The eggplant slices should be lightly browned on both sides.
- Lower the heat to medium low then add the black bean braising sauce to the pan. Simmer the eggplant in the braising sauce for 20-25 minutes. Flip the eggplant slices occasionally.
- Combine the cornstarch and the water in a separate dish to make the cornstarch slurry. Add the cornstarch slurry into the braising sauce and cook the eggplant for another minute or two until the sauce thickens.
- Top the braised eggplant with sesame seeds and green onions.