Spicy Eggplant

Directions

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