Smoky Vietnamese-Style Pressure Cooker Eggplant with Black Bean Sauce

Name: Smoky Vietnamese-Style Pressure Cooker Eggplant with Black Bean Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large Japanese eggplants (about 600g), halved lengthwise; 2 tbsp vegetable oil; 3 cloves garlic, finely minced; 1 tbsp ginger, finely minced; 1 small shallot, finely diced; 2 tbsp fermented black beans, rinsed and roughly chopped; 1 red chili, thinly sliced, seeds removed for less heat; 1 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tsp smoked paprika; 1 tbsp maple syrup; 150 ml vegetable broth; Juice of 1 lime (about 30 ml); 10 g fresh cilantro leaves, chopped; 10 g fresh Thai basil leaves, chopped; Salt, to taste; Cooked jasmine rice, to serve

Tender eggplant takes on a smoky char before pressure cooking with umami-rich black bean sauce, fresh herbs, and a bright chili-lime finish.

Prep10 minCook15 minTotal25 minServes4Difficultymedium

Method

How to make it

01
Preheat a grill pan or cast iron skillet over medium-high heat until very hot.
02
Brush the cut sides of the eggplants with 1 tablespoon of vegetable oil and season lightly with salt.
03
Place eggplants cut-side down on the hot pan and cook undisturbed until deeply charred and softened, about 5-7 minutes.
04
Remove eggplants and set aside.
05
Add remaining 1 tablespoon vegetable oil to the pan; reduce heat to medium and sauté garlic, ginger, shallot, and fermented black beans until fragrant and soft, about 2 minutes.
06
Stir in sliced chili, soy sauce, hoisin sauce, smoked paprika, and maple syrup; cook for 1 minute to combine flavors.
07
Transfer the charred eggplants to a 6-quart pressure cooker or Instant Pot, cut side up.
08
Pour the sautéed sauce mixture and vegetable broth over the eggplants.
09
Seal the pressure cooker and cook on high pressure for 7 minutes.
10
Quick-release the pressure and carefully remove the lid.
11
Spoon the sauce over the eggplants, then drizzle with lime juice and scatter fresh cilantro and Thai basil over the top.
12
Serve immediately with jasmine rice to soak up the sauce.

From the editor

Cooking tips

To achieve a deep smoky flavor without a grill, use a broiler to char the eggplants under high heat, watching closely to avoid burning.
Fermented black beans add umami and saltiness; rinse them well to reduce excess salt and bitterness.
Make the sauce ahead and sauté the aromatics in advance to save time when pressure cooking.
Leftover eggplant and sauce can be refrigerated for up to 2 days and reheated gently to preserve texture.

Published June 17, 2026