Spicy Eggplant In Black Bean Sauce

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Spicy Eggplant In Black Bean Sauce

 

2 large eggplants, cut 1 " cubes

salt as needed

1 15 oz can black beans, rinsed, drained

1/2 cup vegetable stock

2 tablespoons rice wine vinegar

2 tablespoons tamari

2 tablespoons barley malt syrup

2 tablespoons dry sherry

1 tablespoon minced ginger

1/4 teaspoon sambal olek

3 tablespoons safflower oil, divided

1 cup red pepper, stemmed, seeded, quartered lengthwise, and julienned

1/2 cup diced seeded serrano chiles

1 tablespoon minced garlic

1 cup diagonally sliced green onion

 

In a colander, place the cubes of eggplant, sprinkle with salt, and leave to

drain in the sink for 30 minutes.

Meanwhile, place the black beans, vegetable stock, vinegar, tamari, barley malt

syrup, sherry, ginger, and sambal olek, and cook over low heat for 10 minutes.

Rinse the eggplant to remove the salt, squeeze the cubes to remove excess water,

and place the cubes on a towel to dry a bit.

In a wok or large non-stick skillet, stir-fry the red pepper and serrano chiles

in 1 tablespoon of the safflower oil for 2 to 3 minutes or until crisp tender.

Remove the red pepper and chiles and set aside.

Add the remaining oil to the wok and stir-fry the garlic for 1 minute. Add the

eggplant, saute for 5 minutes or until it is tender and well browned.

Add the green onions and stir-fry an additional 2 minutes. Add the reserved red

pepper and chiles, and the black bean sauce; stir well to combine, and cook an

additional 1

to 2 minutes or until heated thorough. Transfer to a large bowl or platter for

service.

Yields 6 to 8 servings.