December 14, 2007, Newsletter Issue #182: Eggplant with Black Bean Sauce

Tip of the Week

Stir fried eggplant in a savory blackbean and garlic sauce.

1/3 cup dried black beans
2 cups vegetable stock
1 Tablespoon malt vinegar
1 Tablespoon dry sherry
1 Tablespoon soy sauce
1 Tablespoon sugar
1 1/2 teaspoons cornstarch
1 red chili pepper, seeded and chopped
1/2 inch fresh ginger, chopped
2 whole eggplants
2 teaspoons salt
3 Tablespoons vegetable oil
2 cloves garlic, sliced
4 green onions, sliced diagonally
4 whole radishes, shredded

Soak the beans overnight in plenty of cold water. Drain and place in a saucepan. Cover with cold water, bring to a boil and boil rapidly uncovered for 10 minutes. Drain. Return the beans to the saucepan with the stock and bring to a boil.

Blend together the vinegar, sherry, soy sauce, sugar, cornstarch, chili and ginger in a small bowl. Add to the beans, then cover and simmer for 40 minutes or until the beans and tender and the sauce has thickened. Stir occasionally.

Cut the eggplants into chunks and place in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse well to remove the salt and dry on paper towels.

Heat the oil in a wok. Add the eggplant and garlic. Stir fry for 3-4 minutes until the eggplant has started to brown.

Add the sauce to the eggplant with spring onions. Heat thoroughly and garnish with radish shreds.

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