Directions

To Prep

1. Set up a steamer in a wok or in a covered pot to steam the eggplants for 10 minutes or until they have become soft.
2. When the eggplant has cooked, transfer it on to the plate that you intend to serve the dish on and set it aside.

To Cook

1. In a small pot, heat the oil and the sesame oil over a medium-high heat before adding in the ginger and the sesame seeds.
2. When the ginger has become fragrant, add in the chilli oil, sesame paste, soy sauce, salt and sugar and mix till all of the ingredients are well combined.
3. Once the sauce has begun to simmer, remove the pot from the heat and mix in the spring onions and the black beans.
4. To serve, pour the sauce over the eggplants and served topped with more sliced spring onions!