Aromatic Beef And Eggplant Cups

• 1 tbsp peanut oil
• 4 cloves garlic, thinly sliced
• 1 piece (1 1/2 inches) ginger, peeled and grated
• 1 None fresh long red chili pepper, halved and thinly sliced, plus additional, to garnish
• 1 medium eggplant, finely chopped
• 1 lb ground beef
• 1/4 cup plum sauce
• 2 tbsp dark soy sauce
• 2 None green onions, thinly sliced, plus additional, to garnish
• 18 sheets spring roll wrappers

1. Heat the oil in a large skillet on high heat. Cook the garlic, ginger, chili pepper and eggplant, stirring, until tender. Add the beef; cook, stirring, until browned.
2. Add the sauces and onion; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins. Cool.
3. Meanwhile, preheat the oven to 400u0b0F. Oil a 6-cup Texas muffin pan.
4. Cut each spring roll wrapper into 5 1/2-inch squares. Layer 3 squares, spraying each with no stick cooking spray, overlapping to make a star pattern. Place in the muffin cups and spray with cooking spray. Repeat with the remaining wrappers. Spoon the filling into the cups.
5. Bake for about 20 mins or until browned. Garnish with additional sliced chili pepper and green onion.

peanut oil, garlic, ginger, long red chili pepper, eggplant, ground beef, plum sauce, soy sauce, green onions, roll wrappers

Taken from recipes-plus.com/api/v2.0/recipes/35909 (may not work)