Spicy Garlic Eggplant Boats

Gather all the ingredients. Heat a pot of water in a steamer, pan, or wok that is large enough to accommodate the eggplant boats.

Rinse the eggplants, removing the stem end (as shown). Then cut the 2 eggplants in half lengthwise. Place the 4 eggplant boats side by side with the cut side facing up on a plate. Using a fruit or paring knife, cut the flesh of each eggplant boat in a grid-like pattern without breaking the skin (see picture). Alternatively, only make a few long slices on the flesh without breaking the skin. Slicing the flesh will help the eggplant more easily absorb the sauce.

Once the water starts boiling, transfer the plate with the eggplant boats to the steamer or the pan with the steamer rack. Cover the lid and set a timer for 5-6 minutes. Once the timer is up, turn off the heat and open the lid. The eggplants can remain on the rack until the rest of the sauce mixture is ready.

While waiting for the water to boil or the eggplants to steam, prepare the herbs and sauce. Peel off the skin from the 2-inch piece of ginger. Use a meat pounder or the back of a cleaver to smash the ginger first to “soften” the ginger. Using two hands, gently rock the chef’s knife back and forth across the loosened ginger to mince it. Set aside.

Use the same technique to mince garlic. Smash the garlic cloves with a meat pounder or cleaver to quickly remove the skin. Using two hands, gently rock the chef’s knife back and forth across the pile of garlic to mince it. Set aside.

Wash the green onions. Separate the white and green parts. Cut both the white and green parts into thin slices. Set aside separate from the other ingredients.

Cut the fresh chili peppers into short slices. Set aside.

In a small bowl, combine the 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, and 1 teaspoon of sugar, mixing well.

Heat a skillet or pan under medium-high heat. When the skillet is getting hot, add the 1 tablespoon of vegetable oil. After about 10 seconds, add the ground pork and immediately start tossing and stirring.

When the ground pork begins to change color, add the minced ginger, minced garlic, and chili peppers, stirring to combine until the ground pork has mostly changed color. Add the white parts of the green onion, stirring to combine.

Pour in the sauce and mix well with the ground pork mixture. Turn off the heat. Spoon the ground pork mixture on top of each eggplant boat.

Serve the eggplant boats together as a family style dish or individually as a western style course. They are best enjoyed while hot.