Spicy Eggplant

• 4 long eggplants, cut in half lengthwise, then in 1-inch slices
• oil (for frying)
• 1 Tbsp. chili oil or 3 large chili peppers, seeded and minced
• 1 Tbsp. grated garlic
• 1 Tbsp. soy sauce
• 2 Tbsp. hoisin sauce
• 2 Tbsp. cornstarch
• 1 Tbsp. minced green onions
• 1 c. ground pork or chicken
• 1 c. chicken broth
• 1 Tbsp. Chinese vinegar
• 1 tsp. water

1. Fry eggplant until golden brown.
2. Drain.
3. Pour out all but 1 teaspoon of oil.
4. Stir-fry garlic 10 seconds.
5. Add ground pork or chicken, soy sauce, chicken broth and hoisin sauce.
6. Stir-fry until ground pork or chicken is browned.
7. Add vinegar and eggplant and toss lightly.
8. Mix cornstarch and water.
9. Stir into pork and eggplant mixture.
10. Add green onions and stir-fry for 5 seconds. Makes 6 servings.

long eggplants, oil, chili oil, garlic, soy sauce, hoisin sauce, cornstarch, green onions, ground pork, chicken broth, chinese vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408082 (may not work)