Ma Po Eggplant in Garlic Sauce

• Meat

  • 1 lb Ground pork

• Produce

  • 6 8-ounce asian eggplants
  • 4 Garlic cloves
  • 1 1/2 tbsp Ginger, fresh
  • 3 Scallions

• Canned Goods

  • 2/3 cup Chicken stock or low-sodium broth

• Condiments

  • 1 tsp Chile-bean sauce
  • 1 tbsp Sambal oelek or other asian chile sauce
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Kosher salt
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil, toasted

• Beer, Wine & Liquor

  • 1/4 cup Sake, dry

Found on andrewzimmern.com

Ingredients

• 1 pound ground pork, preferably from the shoulder
• 2 tablespoons rice vinegar
• 1 tablespoon sambal oelek or other Asian chile sauce
• 1 tablespoon cornstarch
• 1/4 cup soy sauce (this is the best soy sauce around)
• Six 8-ounce Asian eggplants, halved lengthwise
• 1 tablespoon peanut oil, plus more for brushing
• Kosher salt
• 2/3 cup chicken stock or low-sodium broth
• 1/4 cup dry sake
• 1  1/2 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 1 teaspoon chile-bean sauce, such as Lee Kum Kee Toban Djan
• 3 scallions, minced, plus thinly sliced scallions, for garnish
• 4 garlic cloves, minced
• 1  1/2 tablespoons minced peeled fresh ginger
• Steamed rice, for serving