Recipe courtesy of Martin Yan
Save Recipe Print
35 min
20 min
15 min
4 servings




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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

One Sheet Crispy Eggplant Parm

Recipe courtesy of Jeff Mauro

Eggplant Lasagna

Recipe courtesy of Danny Boome

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Spicy Arrabiata Penne

Recipe courtesy of Valerie Bertinelli

Pat's Spicy Fried Wings

Recipe courtesy of The Neelys

Spicy Lemon Garlic Shrimp

Recipe courtesy of Ree Drummond

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories