Pekinese eggplant with garlic

Pekinese Eggplant with Garlic

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1 medium eggplant, firm and dark
8 cloves garlic
1 Tablespoon Chinese black beans
2 Tablespoons soy sauce
1/2 teaspoon sugar
1-1/2 cups chicken broth
vegetable oil, as needed

Cut eggplant into 2-inch cubes, leaving unpeeled. Brown the eggplant in a heavy frying pan, adding a few drops of oil as needed. Mix in paste made of crushed garlic and black beans (about 2 Tablespoons). Add mixture of soy sauce, sugar, and chicken broth. Reduce heat and simmer, covered, for 12 minutes.

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