Eggplant Slices in Black Bean Sauce Recipe

Eggplant Slices in Black Bean Sauce Recipe

Ingredients :

500 g Eggplant medium size

5 cloves Garlic, finely chopped

5 cm Fresh ginger, grated

1/3 cup Cooking oil

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

 

Method :

Lightly brush each side of the eggplant with oil after slicing into long slices. Heat a wok with oil over medium low heat. Add the eggplant, a few slices at a time. 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

 

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