Ingredients : Serves 4
Eggplant (aubergine), medium size
Garlic, finely chopped
Fresh ginger, grated
Onions, finely chopped
Canned black beans, rinsed well, roughly chopped
Nuoc cham sauce
Spring onions (scallions), sliced into long diagonal strips, for garnishing
Slice the eggplant into long slices and lightly brushed each side with oil.
Head a frying pan over moderately low heat; add the eggplant, 4 50 5 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 eggplants 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 chickens stock. Cover and cook for 3 minutes.
Add the remaining stock, black beans, oyster sauce, soy sauce and nuoc cham sauce. Bring to the boil and book for 2 minutes.
Return the eggplant to the pan and simme for 2 minutes or until it is heated through.
Scatter over the spring onion (scallion) and serve.
Tip : Always rinse black bean very well before using, as they are extremely salty. They will keep indefinitely if refrigerated after opening.
source from: vietnamese-recipes