Spring onions (scallions), sliced into long diagonal strips, for
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)
Tip : Always rinse black bean very well
before using, as they are extremely salty. They will keep indefinitely
if refrigerated after opening.