Combine sauce ingredients in a small bowl; mix well. With a vegetable peeler, remove 1 in strips of the eggplant skin, leaving a strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3 in pieces.
Pour enough oil into a 2 quart saucepan to fill 3 inches. Heat over medium heat to 350 ℉. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
Place wok over a high heat until hot. Add 1 tbsp of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.