Garlic and Basil Black-Bean Eggplant

Garlic and Basil Black-Bean Eggplant
by Kate

adapted from The Bitten Word

1 1/2 to 2 pounds eggplant, halved and then sliced into 1-inch pieces
2 Tablespoons peanut oil 

dash of salt and pepper
4 cubes Dorot Crushed Garlic (or 4 cloves garlic, minced)
4 cubes Dorot Crushed Ginger (or 4 teaspoons minced ginger)
2 Tablespoons black-bean sauce (available in the Asian section of many supermarkets)
2 teaspoons Sriracha (or other hot sauce of choice)
2 teaspoons oyster sauce
1/2 cup water
2 cubes Dorot Chopped Basil (or 2 teaspoons fresh minced basil)
4 green onions, sliced

Heat a wok or a large, heavy skillet over high heat. Once the pan is screaming hot, add the oil and reduce the heat to medium. Add the eggplant (add a dash of salt and pepper) and fry it until browned and soft - about 10 minutes.

Move the eggplant to the edges of the pan, leaving the middle clear. In the center, throw in the garlic, ginger, black-bean sauce, Sriracha, oyster sauce and water. Once heated, stir to evenly distribute the ingredients. Cook for 2-3 minutes, until fragrant.

Turn the heat back to high, and add the water and basil cubes. Cook until the water is mostly evaporated, about 3-5 minutes longer.

Sprinkle with green onions and serve.