Spicy Eggplant

1. 1

   Combine sauce ingredients in a small bowl; mix well.

2. 2

   With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between.

3. 3

   Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.

4. 4

   Pour enough oil into a 2-quart saucepan to fill 3 inches.

5. 5

   Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes.

6. 6

   Remove with a slotted spoon and drain well on paper towels.

7. 7

   Place wok over a high heat until hot.

8. 8

   Add 1 tablespoon of deep-frying oil and swirl to coat the sides.

9. 9

   Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds.

10. 10

    Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly.

11. 11

    Add the sauce and bring to a simmer.

12. 12

    Add the cooked eggplant and stir to coat.

13. 13

    Scoop onto a warm serving platter.

14. 14

    Serve, garnished with cilantro or green onions.

* Per serving · 4 servings · Values may vary.