Spicy Salsa Negra Eggplant with Black Bean Sauce - Rick Bayless

Ingredients

• 2 tablespoons olive oil, plus more for oiling the baking sheet
• 2 pounds eggplant, preferably Asian or other small variety
• 9 tablespoons Salsa Negra , divided use
• 2 cups cooked black beans, undrained
• Salt
• 1/2 cup Mexican crema, crème fraiche or sour cream
• A few tablespoons crumbled queso fresco or other fresh cheese like goat cheese or mild feta
• A handful of cilantro leaves