Sichuan-Style Stuffed Eggplant with Fermented Black Beans
This advanced Chinese dish showcases the bold flavors of Sichuan cuisine with a focus on eggplant. By using fermented black beans and a spicy sauce, the eggplant is transformed into a rich and satisfying main course. Perfect for showcasing your culinary skills and for those who love bold, assertive flavors.
Ingredients
- 4 medium eggplants
- 3 tablespoons vegetable oil
- 1/2 cup diced shallots
- 1 tablespoon minced garlic
- 2 tablespoons minced ginger
- 3 tablespoons fermented black beans, rinsed and crushed
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine
- 1 tablespoon chili bean paste
- 2 teaspoons sugar
- 1/2 cup chopped scallions
- 1/2 cup fresh basil leaves, roughly chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity, leaving about 1/2 inch of flesh on the skin.
- Brush the eggplant halves with 1 tablespoon of vegetable oil and season with salt and pepper. Arrange them cut side up on a baking sheet and roast in the oven for 25 minutes until tender.
- While the eggplants roast, heat the remaining vegetable oil in a skillet over medium-high heat. Add the shallots, garlic, and ginger and sauté for 2-3 minutes until fragrant.
- Stir in the fermented black beans, soy sauce, rice wine, chili bean paste, and sugar. Cook for an additional 2 minutes, then adjust the seasoning with salt and pepper if needed.
- Remove the eggplants from the oven and spoon the black bean mixture into the cavities. Return the filled eggplants to the oven and bake for another 15 minutes.
- Garnish with chopped scallions and basil leaves before serving. Serve the eggplants hot as the centerpiece of your meal.