500 g Eggplant (aubergine), medium size
80 ml Oil
4 cloves Garlic, finely chopped
4 cm Fresh ginger, grated
2 Onions, finely chopped
80 ml Chicken stock
2 teaspoons Canned black beans, rinsed well, roughly chopped
2 tablespoons Oyster sauce
1 tablespoons Soy sauce
2 teaspoons Nuoc cham sauce
4 Spring onions (scallions), sliced into long diagonal strips, for garnishing

Slice the eggplant into long slices and lightly brushed each side with oil. 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. 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. Add the remaining stock, black beans, oyster sauce, soy sauce and nuoc cham sauce. Bring to the boil and book for 2 minutes. Return the eggplant to the pan and simme for 2 minutes or until it is heated through. Scatter over the spring onion (scallion) and serve.