Get ready to transform your dinner routine with a mind-blowing Chinese-inspired dish that's about to become your new obsession! This Stuffed Eggplant with Black Bean Sauce is not just a recipe; it's a culinary adventure that combines the creamy texture of perfectly roasted eggplant with the rich, umami-packed punch of black bean sauce. Whether you're a seasoned home cook or a curious foodie looking to impress, this recipe promises to elevate your cooking game and tantalize your taste buds like never before!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup cooked black beans
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons black bean sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
Instructions
- Begin by preparing the eggplants. Rinse them under cold water and slice them in half lengthwise. Use a spoon to scoop out some of the flesh, creating a hollowed-out cavity for the stuffing. Reserve the scooped-out flesh for later use.
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with cooking spray or olive oil.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Next, add the diced bell pepper to the skillet and continue to cook for about 3-4 minutes, or until the bell pepper becomes tender.
- Chop the reserved eggplant flesh into small pieces and add it to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the eggplant is soft.
- Stir in the cooked black beans, black bean sauce, and soy sauce. Mix well and allow the mixture to cook for another 2-3 minutes, letting the flavors combine. Remove the skillet from heat.
- Carefully spoon the black bean mixture into the hollowed-out eggplant halves, packing it in gently. Place the stuffed eggplants in the prepared baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help steam the eggplants and ensure they cook through.
- After 20 minutes, remove the foil and sprinkle sesame seeds over the stuffed eggplants. Return to the oven and bake uncovered for an additional 10 minutes, allowing the tops to brown slightly.
- Once done, remove the stuffed eggplants from the oven and let them cool for a few minutes. Serve warm, garnished with additional sesame seeds if desired.
Tips
- Choose firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- When scooping out the eggplant flesh, be gentle and leave a thick enough wall to keep the shell sturdy. Don't waste the scooped flesh - it adds amazing depth to your stuffing!
- For extra flavor, consider toasting the sesame seeds before sprinkling them on top to release their nutty aroma.
- If you want to make this dish even more protein-packed, try adding some crumbled tofu or ground meat to the black bean mixture.
- Make sure to pack the stuffing gently but firmly to ensure each bite is full of delicious filling.
- Let the stuffed eggplants rest for a few minutes after baking to allow the flavors to settle and make serving easier.
- For a complete meal, serve with steamed rice or a light salad to complement the rich flavors of the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
