2 Chinese eggplants, but probably standard ones would be fine too
Chop them into 1/2“ slices, halved, or 1” cubes if standard eggplants. Put them on a cookie sheet that has had cooking spray applied. Roast until lightly brown at the edges, around 400F.
Meanwhile, of course you have black bean sauce in your fridge, right? (Fermented black bean paste, plus garlic and some other things.)
1 Tbs black bean paste, put it in a bowl, add 1 T olive oil, add about the same of water, mix it up. When eggplant is cooked, mix it all together. You'll have about 2 cups.
I feel like I could eat about 10 eggplants' worth of this… instead I had silken tofu cut up in the same bowl; it picked up the leftover sauce. Maybe I should have mixed it all together instead.
source: Cynthia Virtue
tags: vegetarian, vegan, pareve, CSA