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1
Rinse eggplant and dry.
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2
Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
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3
With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
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4
Each eggplant disc now has an opening for the shrimp stuffing.
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5
Chop shrimp into pieces about the size of corn kernels.
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6
Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
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7
Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
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8
Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
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9
Pour 1 cup oil into a large skillet and heat over medium-high heat.
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10
Pan-fry stuffed eggplant until brown on both sides.
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11
(Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
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12
When brown, remove from pan and set aside to drain.
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13
Pour 1 tablespoon oil into a hot wok.
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14
Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
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15
Add 1 1/2 cups water, sugar, soy sauce and wine.
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16
Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
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17
Slowly pour cornstarch mixture into wok, stirring constantly.
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18
Cook, stirring, until mixture has the consistency of syrup.
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19
Stir in sesame seed oil, then remove from heat.
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20
Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
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21
Place plate in steamer and steam over boiling water 12 to 15 minutes.
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22
Serve warm.
