Eggplant and Peppers in Black Bean Garlic Sauce
Elevate your weeknight dinner with this vibrant and flavorful dish of Eggplant and Peppers in Black Bean Garlic Sauce. Combining tender, pan-seared eggplant and crisp bell peppers, this recipe is infused with a savory, umami-packed sauce made from black bean garlic sauce, soy sauce, and a touch of rice vinegar. Fresh aromatics like garlic, ginger, and scallions add layers of depth, while a cornstarch slurry ensures the sauce clings perfectly to every vegetable. Ready in just 35 minutes, this satisfying stir-fry is ideal served over steamed rice or noodles for a quick and healthy meal. Bursting with color, texture, and bold Asian-inspired flavors, this dish is a must-try for lovers of plant-based cuisine!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 large Red bell pepper
- 1 large Green bell pepper
- 4 cloves Garlic
- 1 inch, grated Ginger
- 3 stalks Scallions
- 3 tablespoons Black bean garlic sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 teaspoons Cornstarch
- 1 cup Water
- 3 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
Instructions
Cut the eggplants into bite-sized cubes and set aside. Slice the red and green bell peppers into thin strips. Mince the garlic and grate the ginger. Slice the scallions, separating the white and green parts.
In a small bowl, mix the black bean garlic sauce, soy sauce, rice vinegar, sugar, and 1/2 cup of water to create the sauce. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Set both aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the eggplant cubes and cook for 6-8 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the white parts of the scallions, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
Add the bell peppers to the skillet and stir-fry for 3-4 minutes until slightly tender but still crisp.
Return the cooked eggplant to the skillet. Pour in the sauce mixture and toss everything to coat evenly. Let it simmer for 2 minutes.
Stir the cornstarch slurry into the skillet and cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
Drizzle the sesame oil over the dish and give it one final toss. Garnish with the green parts of the scallions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
