Summary

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

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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.