Spicy Eggplant
Need a gluten free and dairy free side dish? Spicy Eggplant could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains about 8g of protein, 21g of fat, and a total of 263 calories. If you have garlic, ground pork, eggplants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Combine sauce ingredients in a small bowl; mix well.
With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between.
Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
Pour enough oil into a 2-quart saucepan to fill 3 inches.
Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes.
Remove with a slotted spoon and drain well on paper towels.
Place wok over a high heat until hot.
Add 1 tablespoon of deep-frying oil and swirl to coat the sides.
Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds.
Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly.
Add the sauce and bring to a simmer.
Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter.
Serve, garnished with cilantro or green onions.