Eggplant In Black Bean Sauce - cooking recipe

Ingredients

2 tbsp oil
8 None long, thin eggplants, halved
1 clove garlic, finely chopped
1/4 cup black bean sauce
2 tbsp dry sherry
1/3 cup water
3 tsp sugar
1 None long chili, thinly sliced diagonally
3 None green onions, cut into 2 inch lengths
None None steamed rice, to serve

Preparation

Heat half of the oil in a wok on medium. Cook eggplant in batches, cut-sides down, for 6 minutes, until browned, adding oil as needed. Remove and set aside.
Increase heat to high. Stir-fry garlic until just fragrant. Add black bean sauce, sherry, sugar and water. Bring to a boil. Add eggplant, cover and cook 3 minutes, until tender.
Toss in the chili and green onions. Serve with steamed rice.