Eggplant (Aubergine) Slices in Black Bean Sauce Recipe

Ingredients :

500g Eggplant (aubergine) medium size

1/3 cup Cooking oil

4 cloves Garlic, finely chopped

4 cm Fresh ginger, grated

2 medium Onions, finely chopped

1/3 cup Chicken stock

2 teaspoons Canned black beans, rinsed well, roughly chopped

2 tablespoons Oyster sauce

1 tablespoon Soy sauce

2 teaspoons Fish sauce

4 Onions, sliced into long diagonal strips

• Slice the eggplant into long slices and lightly brush each side with oil.

• Heat a frying pan over moderately low heat; add the eggplant, 5 slices at a time, and cook until golden on both sides.

• Remove from the pan.

• Do not hurry this process as cooking the eggplant slowly allows the natural sugars to caramelize and produces a wonderful flavor.

• If the eggplant begins to burn, reduce the heat and sprinkle it with a little water.

• Increase the heat to moderately high and add any remaining oil, the garlic, ginger, onion and about 1 tablespoon of the chicken stock.

• Cover and cook for 3 minutes.

• Add the remaining stock, black beans, oyster sauce, soy sauce and fish sauce.

• Bring to the boil and cook for 2 minutes.

• Return the eggplant to the pan and simmer for 2 minutes or until it is heated through.

• Scatter over the spring onion and serve

Note : Always rinse black beans very well before cooking as they are extremely salty. They will keep a long time if refrigerated after opening.