Bo Lings Stuffed Eggplant In Black Bean Sauce Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
• Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

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.

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.