Eggplant And Black Bean Stew Recipes

EGGPLANT AND BLACK BEAN STEW

Steps:

• Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.

BRAZILIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.

EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE

Steps:

• Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
• Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.

VEGETARIAN EGGPLANT AND GREEN BEAN STEW

Steps:

• Chop the pepper, onion, and garlic and sauté them in olive oil.
• Add the seasonings (as much as you like).
• Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
• Cook them while you take the ends off of the green.
• beans and wash them.
• Add the green beans and tomatoes to the pot and cover.
• Simmer, stirring occasionally, until the beans.
• are as soft as you like them.
• Serve by itself, with pasta/rice, or with good crusty bread.