Pork And Eggplant In Hot Garlic Sauce

• 1 large eggplant (or several small Asian)
• 2 tablespoons vegetable oil
• 1/2 lb lean pork, cut in thin strips
• 2 garlic cloves, minced
• 1/2 inch piece gingerroot, minced
• 2 teaspoons soy sauce (I use gluten-free tamari sauce)
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1 teaspoon dried hot chili flakes
• 1 scallion, sliced thin (for garnish)
• 1/2 teaspoon sesame seeds (for garnish)

1. Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
2. Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
3. Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
4. Add eggplant back to pan, stir to combine pork and eggplant.
5. Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
6. Plate the eggplant and sprinkle with garnishes.

eggplant, vegetable oil, lean pork, garlic, gingerroot, soy sauce, lime juice, sugar, dark sesame oil, hot chili, scallion, sesame seeds

Taken from www.food.com/recipe/pork-and-eggplant-in-hot-garlic-sauce-290922 (may not work)