Bo Ling's Stuffed Eggplant in Black Bean Sauce

60m
Prep Time
30m
Cook Time
1h 30m
Ready In


"This is copy cat of a recipe from the best Chinese restaurant I've ever eaten at in Overland Park."

Original is 4 servings

Nutritional

  • Serving Size: 1 (349.7 g)
  • Calories 186.8
  • Total Fat - 5.5 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 143.1 mg
  • Sodium - 1588 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.4 g
  • Protein - 17.4 g
  • Calcium - 82.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Rinse eggplant and dry.

Step 2

Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).

Step 3

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.

Step 4

Each eggplant disc now has an opening for the shrimp stuffing.

Step 5

Chop shrimp into pieces about the size of corn kernels.

Step 6

Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.

Step 7

Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.

Step 8

Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).

Step 9

Pour 1 cup oil into a large skillet and heat over medium-high heat.

Step 10

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.

Step 11

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.

Step 12

Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.

Step 13

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.

Step 14

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.

Step 15

Serve warm.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting eggplants, look for ones that are firm and have a glossy, deep purple color.
  • When buying shrimp, look for ones that have a bright color and a mild smell.

  • For the shrimp, substitute firm tofu for a vegetarian option. The benefit of this substitution is that it provides a similar texture and protein content to the shrimp, while also allowing for a vegetarian option.
  • For the sesame oil, substitute olive oil. The benefit of this substitution is that it provides a milder flavor, while still providing a healthy fat content.

Vegan Version Replace the shrimp with 1 cup of crumbled firm tofu, and substitute vegetable oil for sesame oil.



Sesame Garlic Bok Choy - This crunchy stir-fry vegetable is the perfect accompaniment to Bo Ling's Stuffed Eggplant in Black Bean Sauce. The sesame garlic flavor adds a delicious nuttiness to the dish, while the bok choy's crunchy texture provides a nice contrast to the soft eggplant. Plus, the dish is quick and easy to make, making it a great choice for busy weeknights.


Kung Pao Chicken: Kung Pao Chicken is a classic Chinese dish that pairs perfectly with Bo Ling's Stuffed Eggplant in Black Bean Sauce. The savory and spicy flavor of the Kung Pao Chicken is a great contrast to the mild and subtle flavors of the eggplant. The crunchy peanuts and vegetables in the Kung Pao Chicken also provide a nice textural contrast to the soft eggplant. Plus, it's a quick and easy dish to make, making it a great choice for busy weeknights.




FAQ

Q: How do I make sure the shrimp stuffing is smooth?

A: Dip the knife into cold water between stuffing each eggplant slice to ensure the shrimp filling is smooth. This step may take 15 to 20 minutes.



Q: What temperature should I set my oven to?

A: Preheat your oven to 375°F (190°C) before baking the stuffed eggplant slices.

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Fun facts:

The black bean sauce is a staple of Cantonese cuisine. It is believed to have been invented by the famous Chinese chef, Bo Ling, who owned a restaurant in Overland Park, Kansas.

The eggplant used in this recipe is a type of nightshade known as a Chinese eggplant, which is believed to have been brought to the United States by Chinese immigrants in the late 19th century.