1. Chop the eggplant into 1cm thick slices; cut into halves or quarters if too big. Brush pieces with oil.
2. Heat a large pan on medium and let the eggplant brown on both sides.
3. Prepare sauce in the meantime: rinse the black beans and roughly chop them. Finely chop onion, ginger and garlic.
4. Remove eggplant from pan when golden brown on both sides. Add additional oil to pan if necessary and increase heat to medium high and fry onion and ginger until fragrant; then add garlic. Fry for another 1 min, then add black beans, oyster sauce and veggie broth. Add eggplant pieces and let immerse into sauce for 2-3 minutes. Be careful not to crush the pieces.
5. Make a slurry out of corn starch and 3 tbsp water and drizzle over eggplants and mix well.
6. Sprinkle chopped scallions on top. Serve with rice.

2 tsp fermented black beans
1 medium-sized eggplant
oil
1 clove of garlic
1/2 onion
1 cm piece of ginger
80 ml veggie broth
2 tbsp vegan oyster sauce (if not available use sweet soy sauce or mix sugar with soy sauce as substitute)
1 tsp corn starch
spring onion/scallion