Eggplant Steaks With Chinese Black Bean Sauce

1. 1

   Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt.

2. 2

   Let stand for 1 hour.

3. 3

   Pat the eggplant dry.

4. 4

   Heat the olive oil in a large skillet, preferably cast iron.

5. 5

   Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes.

6. 6

   Set aside.

7. 7

   Heat the glaze in a medium-size saucepan.

8. 8

   Whisk in the black beans, oyster sauce and pepper.

9. 9

   Cook until the sauce is reduced to 1/2 cup.

10. 10

    Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute.

11. 11

    Turn and brush the other side of each round with the sauce.

12. 12

    Broil about 1 minute.

13. 13

    Divide the eggplant among 4 plates and top with any remaining sauce.

14. 14

    Sprinkle with scallions and serve immediately.

* Per serving · 4 servings · Values may vary.