Vegetarian Clay Pot Eggplant

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Recipe for eggplant with wine, scallion, blackbean paste and soy sauce.

Recipe By: Susan
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 oriental eggplant cut into bite size chunks
    • 1/3 cup frozen peas
    • 1 chopped scallion
    • 1/2 cup water or vegetable broth
    • 2 tablespoons soy sauce
    • 2 tablespoons shao sing rice wine
    • 1/2 teaspoon black bean chile paste
    • 1 tablespoon cornstarch mixed with water to form a thin paste


Put everything except the cornstarch mixture into the pot. Bring to a boil and simmer covered for 10 minutes. Thicken the sauce with the cornstarch and serve with brown rice or Japanese soba noodles.

Replace the eggplant with firm tofu cut into 1 inch cubes. Substitute mixed green vegetables for the peas

Note from author: All measurements are approximate.

Recipes From - The Gourmet Food And Cooking Resource