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Vegan Aubergine & Peppers in Black Bean Sauce in a white bowl topped with green onions and sesame seeds
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5 from 1 vote

Vegan Aubergine & Peppers in Black Bean Sauce

This mouthwatering, easy to make Chinese inspired dish features soft and crunchy aubergines (eggplant) and peppers bites coated in a fragrant black bean sauce packed with umami.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Asian
Servings: 4 people
Calories: 149kcal
Author: Adriana Z.


  • 500 g Aubergines 1-3, depending on size
  • 200 g Red Bell Peppers
  • 4 Garlic Cloves
  • 3 Spring Onions
  • 2 tbsp Vegetable Oil

...for the sauce...

...for the slurry...


  • Cube the aubergines and the peppers, chop the spring onions into pieces of around 1 inch length, and finely chop (or grate) the garlic cloves.
  • In a wok or deep pan heat the oil with the garlic.
  • Add the peppers and the aubergines and stir fry on medium-high heat for around 10 minutes.
  • Combine the spring onions and cook for a couple of extra minutes.
  • Prepare the sauce by combining all the ingredients into a bowl and stir well.
  • Add the sauce to the stir fry and simmer for 15 minutes or until the veggies are fork tender.
  • For the corn slurry simply mix the corn starch with the flour in a small pot until all the lumps are gone.
  • Add the slurry to the pan and heat until the sauce has thickened (2-3 extra minutes).
  • Garnish with spring onions and sesame seeds and serve immediately as a side or over some fragrant rice.


Calories: 149kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Potassium: 455mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1684IU | Vitamin C: 70mg | Calcium: 31mg | Iron: 1mg