Stuffed Eggplant with Black Bean Sauce

This Stuffed Eggplant with Black Bean Sauce is a fun dish to eat with contrasting textures and flavors complementing each other. Serve it with rice for a light yet flavorful dinner.

Ingredients:

For the Stuffed Eggplant
2 medium Asian eggplants (about 18 oz or 500g)
7 oz fish paste or shrimp paste (about 200g)
1 1/2 teaspoons minced garlic
2 teaspoons minced shallots
1/8 teaspoon salt
1/2 teaspoon fish sauce
1/2 teaspoon black pepper
1 tablespoon thinly sliced white parts of scallions
1 tablespoon oil (plus more for cooking)

For the Black Bean Sauce
1 tablespoon minced garlic
2 tablespoons fermented black beans, rinsed and roughly chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 cup water (about 120ml)
thinly sliced green parts of scallions (for garnishing)

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