Eggplant Slices in Black Bean Sauce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 medium eggplant (s) (approx. 500g)
  • 80 ml oil
  • 4 clove (s) garlic, finely chopped
  • 4 cm ginger, grated
  • 2 medium onion (s), finely chopped
  • 80 ml chicken broth
  • 2 teaspoons canned black beans, roughly chopped
  • 2 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 4 spring onions, cut into long diagonal strips
Eggplant Slices in Black Bean Sauce
Eggplant Slices in Black Bean Sauce

Instructions

  1. Cut the aubergine lengthways into slices and brush them lightly with oil on both sides. Preheat the frying pan, add 4-5 slices each time, fry until golden brown on both sides and remove from the pan. Do not fry too quickly, as slow cooking will caramelize the eggplant`s sugar and create a wonderful taste. If the aubergine should burn, reduce the heat immediately and moisten with a little water. Remove the aubergine slices from the pan and set aside.
  2. Add the remaining oil, garlic, ginger, onions and about 1 tablespoon of chicken stock to the hot pan. Cover and cook for 3 minutes. Add the rest of the broth, black beans, oyster, soy and fish sauce. Bring to the boil and continue cooking for 2 minutes. Return the aubergine to the pan and cook for 2 minutes to reheat.
  3. Scatter spring onions on top and serve.
  4. Always rinse black beans well before preparing them as they are very salty.

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