Hot Garlic Eggplant

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 lb ground lamb
• 2 teaspoons soy sauce
• 1 1/2 lbs eggplants, trimmed (preferably oriental)
• 1 large onion, cut into 1/2-inch cubes
• 1/4 cup dry sherry (or more)
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 3 tablespoons peanut oil
• 10 garlic cloves, finely minced
• 1 tablespoon chili paste with garlic
• 1/3-1/2 teaspoon finely minced ginger
• chicken stock (optional)

Recipe

• 1 mix lamb and 2 teaspoons soy sauce in small bowl and set aside.
• 2 quarter each unpeeled oriental eggplant lengthwise.
• 3 place strips together and cut crosswise into 1/2-inch pieces.
• 4 (if using large globe eggplants, peel and cut into 1/2-inch squares.).
• 5 transfer to medium bowl;blend in onion.
• 6 combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
• 7 heat wok until very hot.
• 8 pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
• 9 add lamb mixture and stir-fry, pressing lamb against sides of wok until meat loses raw color.
• 10 add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
• 11 cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
• 12 if wok becomes dry during cooking, add small amount of sherry or chicken stock.
• 13 continue cooking,uncovered, until most of sauce evaporates.
• 14 taste and adjust seasoning.
• 15 turn into serving dish and serve immediately.