"I make no claims for this being authentic to any region, but it does taste surprisingly good."
The problem with recreating some Asian dishes at home is that if you're missing one hard-to-find ingredient, the whole deal is off. That's honestly how I ended up with this meal from the blog What Did You Eat. When a certain recipe fell through, I searched frantically to find something else involving Asian eggplants and chicken. Initially, I wasn't even going to write about it. I was just hungry and needed something fast.
It's an odd dish, to be sure. For whatever reason, the eggplant chunks come out tasting astonishingly like pineapple. There's something funky going on with how how the lime juice, honey, ginger, and eggplant all mix together. I make no claims for this being authentic to any region, but it does taste surprisingly good, and sometimes that's more than enough for dinner.
Chicken And Eggplant In Black Bean Sauce
- 2 boneless chicken thighs, cubed
- 1 large Asian eggplant, cubed
- 1/2 medium yellow onion, cubed
- 1/2 bell pepper, cubed
- 2 tablespoons black bean sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons grated fresh ginger
- 4 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame oil
Whisk together the black bean sauce, lime juice, chicken stock, and honey.
Pour the oil into a large wok set over medium-high heat. When hot, add the chicken. Stir often for 2 to 3 minutes, or until the chicken is done. Scoop the chicken out, leaving as much oil as you can in the wok. Set the chicken aside.
Add the eggplant, bell pepper, and onions and cook for about 5 minutes, until the eggplant is tender.
Pour in the black bean sauce mixture. Cook for 1 minute.
Divide into two plate. Garnish with cilantro and a drizzle of sesame oil. Serve with rice or noodles.