Spicy Eggplant

• 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

1. Combine sauce ingredients in a small bowl; mix well.
2. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between.
3. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
4. Pour enough oil into a 2-quart saucepan to fill 3 inches.
5. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes.
6. Remove with a slotted spoon and drain well on paper towels.
7. Place wok over a high heat until hot.
8. Add 1 tablespoon of deep-frying oil and swirl to coat the sides.
9. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds.
10. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly.
11. Add the sauce and bring to a simmer.
12. Add the cooked eggplant and stir to coat.
13. Scoop onto a warm serving platter.
14. Serve, garnished with cilantro or green onions.

chicken broth, hoisin sauce, soy sauce, chinese black vinegar, plum sauce, chinese eggplants, vegetable oil, garlic, ginger, chile peppers, green onions, ground pork, cilantro

Taken from www.foodnetwork.com/recipes/tyler-florence/spicy-eggplant-recipe2.html (may not work)