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Spicy Eggplant

Spicy Eggplant
PREP TIME
20 min
COOK TIME
15 min
YIELDS
4 servings

This classic Chinese dish brings restaurant flavour to your kitchen. A great dinner dish.

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Ingredients

2
Tbsp chicken broth
1
Tbsp hoisin sauce
1
Tbsp soy sauce
2
tsp Chinese black vinegar
2
tsp plum sauce
4
Chinese eggplants (about 1 lbs) , stems removed
Vegetable oil, for deep-frying
2
tsp minced garlic
1
tsp minced ginger
4
dried whole chile peppers
2
green onions, cut into 2-inch lengths
¼
lb(s) ground pork
Chopped cilantro leaves or sliced green onions
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Directions

Step 1

Combine sauce ingredients (chicken broth, hoisen sauce, soy sauce, Chinese black vinegar and plum sauce) in a small bowl; mix well.

Step 2

With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.

Step 3

Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350ºF. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.

Step 4

Place wok over a high heat until hot. Add 1 Tbsp of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

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