Heat a large skillet or wok over medium-high heat. Pour in cooking oil, and sauté garlic and minced shallots for about 30 seconds, or until fragrant.
Add in cut eggplants and cook for about 5–7 minutes, or until evenly browned and tender.
Stir in soy sauce, black pepper and oyster sauce, and cook for 1–2 minutes.
Stir in the green onion, then remove from heat.
Transfer to a serving dish and enjoy with jasmine rice.
Notes
Optional to soak cut eggplants in room temperature water and salt for about 10–30 minutes prior to cooking, believed to remove any bitterness or improve texture.
