*** Spicy Garlic Eggplant

• 1 lb Asian eggplants (2 to 3)
• 3 Tbsp peanut or vegetable oil
• 1/4 lb ground pork
• 2 scallions, minced
• 2 garlic cloves, minced
• 1 Tbsp minced fresh ginger

Sauce

• 1/4 cup chicken broth
• 1 Tbsp soy sauce
• 1 Tbsp Chinese black vinegar or balsamic
• 1 Tbsp chili oil
• 1 Tbsp light brown sugar
• 1/2 tsp ground Sichuan pepper, or 1/4 tsp crushed red pepper flakes

For serving

• 1 1/2 cup uncooked rice
• water per rice directions

Cook rice in rice cooker.

Slice each eggplant lengthwise into quarters, then slice each quarter lengthwise again, forming 8 long strips. Cut each strip into bite-size pieces about 1" long.

Prepare the sauce: in a small bowl, mix together the chicken stock, soy sauce, vinegar, chili oil, brown sugar, and Sichuan pepper. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the vegetable oil and swirl to coat the bottom. Toss in the pork and stir-fry until crispy and starting to brown but not yet dry, 2 to 3 minutes.

Lower the heat to medium-high and swirl in the remaining 2 tablespoons oil. Carefully add the eggplant and stir-fry until the outsides become golden brown and the insides begin to soften, about 3 minutes. Add the scallions, garlic, and ginger and stir-fry until fragrant, about 30 seconds. Pour in the sauce and mix until well combined. Simmer for about 2 minutes to allow the eggplant to absorb the sauce. Transfer to a serving dish and serve hot.

Makes 4 servings, 12 WW PointsPlus each.