Eggplant and Black Bean Salad

• medium eggplants↗2

  slice lengthwise into 1 cm wide strips

• vegetable oil↗125 ml
• green onion↗4

  thinly slice diagonally

• red chilies↗3

  remove seeds and thinly slice

• black bean sauce↗3 tbsp

  sauce

• fish sauce↗1 tbsp
• corianderжменя

  leaves

Step-by-step instructions

1. 1

   Place the eggplant strips in a wok or skillet, cover with cold water, bring to a boil, simmer for 2–3 minutes, remove from heat, drain the water, let cool, then pat dry with a paper towel. Wipe the cookware with a dry cloth.

2. 2

   Heat the vegetable oil in a pan; when a small piece of bread dipped in the oil starts to sizzle, add the cooled eggplant strips. Fry for 5 minutes until they brown, stirring only occasionally so they don’t become soft.

3. 3

   Remove the eggplants and drain excess oil onto a paper towel. Leave 1 tbsp of oil in the pan, pour out the rest. Return the eggplants, add the green onion and chilies, and stir.

4. 4

   Add the black bean sauce and fish sauce, cook for another 2 minutes, stirring constantly.

5. 5

   Serve the salad warm or cold, sprinkled with coriander leaves.