Chinese Eggplants (aubergine) With Black Bean Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 4 tablespoons gingerroot (peeled and minced)
• 2 garlic cloves (minced)
• 3 green onions (separate whites and green, and slice thinly)
• salt and pepper (to taste)
• 2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at asian markets)
• 1 small onion (chopped)
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
• 2 small japanese eggplants (cut 1/2-inch thick on the bias)
• 1/2 teaspoon red pepper flakes (optional)
• soy sauce (to taste)

Recipe

• 1 heat saucepan on medium high. add oil, hot but not smoky.
• 2 add minced ginger root, garlic, part of green onion and salt and pepper. cook to soften.
• 3 add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• 4 add chopped onion, cook to soften 2 minutes.
• 5 add oyster sauce and rice vinegar, mix well.
• 6 add eggplants and mix well.
• 7 add red pepper flakes, if using.
• 8 cook until eggplants and onion are well done.
• 9 taste and add soy sauce, if needed.
• 10 garnish with green part of onions.
• 11 serve with sauce over rice.