Eggplant slices in black bean sauce

Ingredients for 4 servings:

• 1 medium-sized eggplant(s) (approx. 500g)
• 80 ml oil
• 4 garlic cloves, finely chopped
• 4 cm ginger, grated
• 2 medium-sized onions, finely chopped
• 80 ml chicken broth
• 2 tsp beans, black from the can, roughly chopped
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 4 spring onions, cut into long diagonal strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the eggplant lengthwise into slices and lightly brush both sides with oil. Preheat the frying pan, add 4-5 slices at a time, fry until golden brown on both sides, and remove from the pan. Do not fry too quickly, as slow cooking causes the eggplant sugars to caramelize and develop a wonderful flavor. If the eggplant should burn, reduce the heat immediately and moisten with a little water. Remove the eggplant slices from the pan and set aside. Add the remaining oil, garlic, ginger, onion, and about 1 tablespoon of chicken stock to the hot pan. Cover and cook for 3 minutes. Add the remaining stock, black beans, oyster sauce, soy sauce, and fish sauce. Bring to a boil and cook for a further 2 minutes. Return the eggplant to the pan and cook for 2 minutes to reheat. Sprinkle with spring onions and serve. Always rinse black beans well before cooking, as they are very salty.