Eggplant Steaks With Chinese Black Bean Sauce
- Total Time
- 1 hour 15 minutes
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Ingredients
- 2large eggplants, cut into ½-inch-thick rounds
- 1tablespoon salt
- 1teaspoon olive oil
- 1cup rich fowl glaze (see recipe)
- 2tablespoons minced fermented black beans (available in some Asian markets)
- 1tablespoon oyster sauce
- Freshly ground pepper to taste
- â…“cup thinly sliced scallions, green part only
Preparation
- Step 1
Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
- Step 2
Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to ½ cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.
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