Chinese Eggplant, Tofu and Black bean Casserole

Whenever we eat out at Chinese restaurants, I always enjoy ordering the casserole dishes but have never tried cooking one myself.  Tonight I had a spare eggplant and thought I’d try cooking a casserole at home.

After a search of ingredients that I had at home and recipes online, I decided to use a recipe I found on Slice of Rice as a guide and make some modifications of my own.


4 tbsp of oil

1 eggplant cut into 2 cm cubes

1 packet deep fried tofu, sliced

2 cloves of garlic minced

1cm piece of fresh ginger, minced

2 spring onions finely chopped

1 cup of chicken stock

2 tbsp of black bean sauce

1 tbsp light soy sauce

1/4 cup cold water

1 tsp cornflour

1 tsp sesame oil

Heat half of the oil in a wok and stir fry the eggplant until it is golden brown.  Remove from the wok and drain on a paper towel.  Heat the remainder of the oil In the same wok and stir fry garlic, ginger and half the spring onions for 30 seconds.  Add the chicken stock, black bean sauce and soya sauce to the wok and stir. Mix the cold water and cornflour together in a separate bowl then stir into the sauce mix in the wok.  Add eggplant and simmer gently for 5 minutes.  Add sliced tofu to the wok and simmer gently for another 5 minutes.  Stir in sesame oil.  Transfer to serving dish and sprinkle remaining spring onions on top.

Preparation time: 15 minutes.  Cook time: 15 minutes

Serves 4


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