Ingredients
Utensils
Stovetop, Grater, Frying pan, Pot (small)
recipe
Step 1
Wash & cube the eggplant. Add the eggplant to a colander. Sprinkle with salt & set aside.
Step 2
Grate or mince the garlic & ginger.
Step 3
Mince the chives (optional).
Step 4
In a small bowl, mix together the sugar & soy sauce.
Step 5
Squeeze the salted eggplant using a dish towel or paper towels.
Step 6
Heat a pan or wok over medium-high heat. Add a drizzle of oil & the eggplant. Cook, stirring for 3-5 min. Then transfer the eggplant to paper towels to drain.
Step 7
Add a little more oil to the same pan. Stir in the garlic, ginger & ground pork. Mix as you break apart the pork into pieces.
Step 8
Add the sweet soy sauce & eggplant to the pan. Pour in a splash of water. Reduce the heat to low, cover & simmer for 7-10 min.
Step 9
In the meantime, cook the rice according to the package instructions.
Step 10
When the eggplant is fork-tender, remove the pan from the heat.
Step 11
Serve the eggplant & pork over fluffed rice. Garnish with chives (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 792 cal. |
| Fat | 40 g |
| Carbohydrates | 75 g |
| Protein | 27 g |
| Fiber | 7 g |
On average, one serving of the recipe "Eggplant & Pork Stir Fry" contains 792 Energy, 40 g of Fat, 75 g of Carbohydrates, 27 g of Protein, 7 g of Fiber.
