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Black Bean Sauce Eggplants

Black Bean Sauce Eggplants Recipe


  • 200 grams eggplants cut to 5 cm sections, then cut to smaller “logs” & arranged one layer on steaming plate
  • 1 tbsp oil
  • 3 garlic cloves minced
  • 1 red finger length chilli de-seeded & diced
  • 1-2 chilli padi (optional; for the heat) partially de-seeded

(A) Sauce


  1. Pre-cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for more details. Set aside.
  2. Cook the dish. Heat oil in wok. Add garlic and chilli; stir fry briefly until aromatic. Add sauce ingredients (A) and cooked eggplants. Stir-fry briefly to coat the eggplants thoroughly in the sauce and cover with lid. Simmer down for 1 minute or until sauce is reduced and slightly thickened. Serve with steamed rice.
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3 comments on “Black Bean Sauce Eggplants”

  1. So yummy! Used to have this DAILY! Miss those thin purple eggplants…

  2. So, did you have this with steamed rice or quinoa? :P

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