Eggplant Steaks With Chinese Black Bean Sauce

Name: Eggplant Steaks With Chinese Black Bean Sauce
Total time: 1 h 15 min
Yield: Four servings
Cuisine: chinese
Ingredients: 2 large eggplants, cut into 1/2-inch-thick rounds; 1 tablespoon salt; 1 teaspoon olive oil; 1 cup rich fowl glaze (see recipe); 2 tablespoons minced fermented black beans (available in some Asian markets); 1 tablespoon oyster sauce; Freshly ground pepper to taste; 1/3 cup thinly sliced scallions, green part only

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; In the Wings

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Ingredients

Yield:Four servings

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
⅓cup thinly sliced scallions, green part only

Ingredient Substitution Guide

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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.