Bo Ling's Stuffed Eggplant in Black Bean Sauce

How to Make

• 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.