Hoisin Eggplant with Sesame Rice Cakes

1. Preheat oven to 375.
2. Warm the olive oil in a large cast iron pan over medium-high heat. Place the eggplant slices into the pan in a single layer, cut side down. Place another cast iron pan over the top to press the eggplant.
3. Once the eggplant are browned and crisp, turn them over and place into the oven to bake for 10 minutes.
4. Remove and smother them in the Hoisin sauce. Return to the oven and bake until glazey, about 6-8 minutes..
5. Combine the sushi rice, green onion, toasted sesame seeds, cornstarch, sea salt and toasted sesame oil together in a large prep bowl.
6. Press the rice mixture firmly into ring molds to from the cakes.
7. Preheat a large cast iron pan over medium-high heat. Place the rice patties inside and allow to toast on each side.
8. To serve, transfer the rice patties and baked eggplant to plates.
9. Garnish with fresh mint, crushed peanuts and chiles. Serve immediately.

For the Hoisin Sauce:

1. In small sauce pan on medium heat add the oils, shallot and stir until golden. Add the garlic, ginger, chilies and fermented black beans and stir until they begin to stick to the pan. Deglaze the pan with the sherry and cook for one minute.
2. Lower heat to low to medium heat, add the remaining ingredients and bring to a simmer.
3. Remove from heat and either using a stick blender, or carefully pouring contents into a blender, blend until smooth. Add back to the sauce pan and if it is too thin reduce a tad more, if it seems too thick you can always dilute with a touch of water.
4. This will keep for about 2 weeks in the fridge and is a kick ass marinate, sauce or glaze for grilling.