If you like fish fragrant aubergine you will like this recipe. I have made this several times. No meat at all and it's quite yummy.
Ingredients: enough for 1 - 2
2 small or 1 large western aubergine (egg plant)
3 cloves garlic
1 large red chilli (less or leave it out if you don't like too spicy)
2 tbsp fermented black beans (dried beans not sauce)
1 large red juicy tomato
2 - 3 stalks spring onion
1.5 tbsp chilli bean sauce
2 - 3 tsp sugar
1 - 2 tbsp Chinese cooking wine
1 tbsp Chinkiang black rice vinegar
1 - 2 tsp light soy sauce
3 - 4 tbsp cooking oil
- Semi peel the aubergine (like tiger stripes) then cut into long thick strips. Steam for about 20 minutes or till very soft.
- While the aubergine is steaming prepare the sauce. Rinse and roughly chop the black beans. Chop the garlic, chilli and spring onion. Cut the tomatoes into small cubes.
- In a frying pan or wok heat the oil then add garlic, stir fry at medium heat for about a minute then add black beans and stir till fragrant. Then add the chilli bean sauce follow by sugar, wine, vinegar and a little soy sauce to taste. Reduce the sauce to quite thick. Then add in the tomato, quick stir then leave it alone, the tomato will give out quite a lot of liquid. Heat high to reduce the liquid. When the liquid has reduced to about half or less, add chilli and 3/4 the spring onion. Stir. Sauce is ready.
- When the aubergine is cooked, take it out of the steamer and pile the strips neatly on a plate. Remove any liquid. Spoon on the sauce. Then sprinkle with the remaining spring onion.
I had this with rice or plain noodles.