Recipe courtesy of Martin Yan
Spicy Eggplant
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- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 21 mg
- Sodium
- 336 mg
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 21 mg
- Sodium
- 336 mg
Ingredients
Sauce:
Directions
- 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.
