Eggplant Steaks With Chinese Black Bean Sauce

• 2 large eggplants, cut into 1/2-inch-thick rounds
• 1 tablespoon salt
• 1 teaspoon olive oil
• 1 cup rich fowl glaze (see recipe)
• 2 tablespoons minced fermented black beans (available in some Asian markets)
• 1 tablespoon oyster sauce
• Freshly ground pepper to taste
• 13 cup thinly sliced scallions, green part only

1. Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt.
2. Let stand for 1 hour.
3. Pat the eggplant dry.
4. Heat the olive oil in a large skillet, preferably cast iron.
5. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes.
6. Set aside.
7. Heat the glaze in a medium-size saucepan.
8. Whisk in the black beans, oyster sauce and pepper.
9. Cook until the sauce is reduced to 1/2 cup.
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. Turn and brush the other side of each round with the sauce.
12. Broil about 1 minute.
13. Divide the eggplant among 4 plates and top with any remaining sauce.
14. Sprinkle with scallions and serve immediately.

eggplants, salt, olive oil, rich fowl glaze, black beans, oyster sauce, freshly ground pepper, scallions

Taken from cooking.nytimes.com/recipes/11192 (may not work)