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