Spicy Eggplant With Ground Pork

• 1/3 cup chicken broth
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 -2 tablespoon sriracha chili sauce
• 1 1/2 lbs eggplants, ends trimmed, not peeled
• 3/4 lb ground pork, I have used ground turkey with good results
• 3 tablespoons canola oil, divided, I use peanut oil
• 1/2 cup shallot, thinly sliced

1. Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
2. Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
3. Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
4. Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
5. Transfer mixture to a bowl and wipe out pan.
6. Return pan to high heat and add 2 tablespoons oil.
7. When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
8. Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
9. Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.

chicken broth, lime juice, soy sauce, sriracha chili sauce, eggplants, ground pork, canola oil, shallot

Taken from www.food.com/recipe/spicy-eggplant-with-ground-pork-488650 (may not work)