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Black Bean with Eggplant Recipe
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Ingredients :
Serves 4 |
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500 g
80 ml
4
cloves
4
cm
2
80 ml
2
teaspoons
2
tablespoons
1
tablespoons
2
teaspoons
4
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Eggplant (aubergine), medium size
Oil
Garlic, finely chopped
Fresh ginger, grated
Onions, finely chopped
Chicken stock
Canned black beans, rinsed well, roughly chopped
Oyster sauce
Soy sauce
Nuoc cham sauce
Spring onions (scallions), sliced into long diagonal strips, for
garnishing
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Method :
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Slice the eggplant into long slices and
lightly brushed each side with oil.
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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.
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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.
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Add the remaining stock, black beans,
oyster sauce, soy sauce and nuoc cham sauce. Bring to the boil and book
for 2 minutes.
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Return the eggplant to the pan and simme
for 2 minutes or until it is heated through.
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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.
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