Spicy Eggplant might be just the side dish you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains roughly 8g of protein, 21g of fat, and a total of 263 calories. 1 person found this recipe to be flavorful and satisfying. If you have vinegar, green onions, hoisin sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.
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.