Food Network: Spicy Eggplant

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Spicy Eggplant
Recipe courtesy Martin Yan, Copyright Yan Can Cook, Inc. 2003

Ingredients
Sauce:
2 tablespoons chicken broth
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons Chinese black vinegar
2 teaspoons plum sauce

4 Chinese eggplants (about 1 pound), stems removed
Vegetable oil, for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
4 dried whole chile peppers
2 green onions, cut into 2-inch lengths
1/4 pound ground pork
Chopped cilantro leaves or sliced green onions

Instructions
Sauce:
Combine sauce ingredients in a small bowl; mix well.

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.

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

Place wok over a high heat until hot. Add 1 tablespoon 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.