Eggplant Stewed in Black Bean Garlic Sauce

So.. Soups & Roots & Rants has flatlined on the blogosphere – this was a crazy summer and again, we apologize, but never fear! Now that summer is winding down and the weather is beginning to change, the days of cooking and photographing have returned! I’ve officially moved into my new apartment in Chicago with my gardening and cooking friend, Esther. It has been wonderful!

But I have to say it didn’t feel like I was truly moved in until we cooked our first meal together. Esther bought these beautiful Italian heirloom eggplants at the Logan Square farmer’s market and they were too beautiful to cut up – so we left them whole and stewed them up!

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Here’s what we created:
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Eggplant Stewed in Black Bean Garlic Sauce

1 can of Black beans, half drained
3-4 Cloves of Garlic, chopped
1 1/2 c. Water (more or less if needed)
1 T. Olive oil
2-3 T. and 1 T. Soy Sauce (separated)
2 tsp. Crushed Red Pepper
1 1/2 T. Corn Starch
14 Italian Heirloom Eggplants

First, chop off the tops and create a small incision of an ‘X’ on the bottom of each eggplant. Set aside until the sauce is ready to go!

In a deep and wide pot on medium to high heat, sauté the chopped garlic until it begins to slightly brown. Then pour in the can of black beans and occasionally stir. Once the mixture begins to boil, reduce down to a simmer. Add in the 2 T. of soy sauce and some water. This will help the black beans break down to create the sauce.
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In a small bowl, mix together the corn starch, 1 T. of soy sauce, and 1-2 T. of water to create a good thickening agent for the sauce.

Once the sauce has reduced down to an even balance between paste-y and watery, place in the eggplants on their sides and cover.
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After approximately 8-10 minutes, uncover the eggplants and flip them over so that each side stews evenly in the pot. Cover for another 4-5 minutes until the eggplants are tender and easily punctured with a fork.
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During the cooking process, the eggplants will release quite a bit of liquid which adds tremendously to the sauce! If you feel like it needs any additional seasoning before serving, have at it!

Serve with some extra sauce over rice next to some sautéed greens (we used beet greens!) or paired with a meaty protein! Italian heirloom eggplant’s creamy texture paired with the sweet and mild flesh went nicely with my homemade sauce!

We had some leftover sauce to store away for another meal! Perhaps for another meal throw onto some rice or top it onto another delicious veggie, meat, or tofu! Yum!

Love,

Mimi

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One thought on “Eggplant Stewed in Black Bean Garlic Sauce

  1. Looks warm and tasty!! Good fall food. –We live in California, but my daughter lives near Logan Square– we’ll have to have her ferry us to the farmers market next time we drop in! fun post.

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