Lamb Eggplant with YuXiang sauce

• 1 eggplant, or 3 'long' Asian eggplants
  1/4 cup peanut or olive oil
  dash of sesame oil
• 6-12 cloves of garlic, chopped [to taste]
  1 T finely chopped ginger
  1/2 cup finely chopped greens [scallions, garlic chives, leeks]
  1/2 t ground Szechuan (Sichuan) pepper [optional]
• 1/2 lb lamb cut into 1/2-3/4" cubes [can substitute pork or beef]
• 1 medium onion, sliced vertically into thin strips
• 1/4 cup Chinese hot chili bean paste [to taste]
• 1/4 cup rice wine
• 1/4 cup soy sauce with 1/2 t cornstarch
• 1/4 cup chopped cilantro

1. Prepare the eggplant by first cutting lengthwise into strips 1/2-3/4" wide by 3-4" long

2. Heat oil and sesame oil over high heat in wok or large saucepan. Toss in the eggplant strips, reduce heat slightly and stir fry until limp. Remove to a paper towel on a plate to remove excess oil

3. In same wok, bring heat back to high, and stir fry the garlic, ginger and chopped greens for 2' then add the lamb and onion and continue to stir fry for 3-4'. Add the bean paste, and mix, then add the rice wine and soy sauce. Reduce heat to a simmer for 5'

4. Mix in the eggplant, toss to combine and top with cilantro (or serve on the side) before serving.