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Courgette and Aubergine with Pork

 

36

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 cups pork loin
*
1 clove garlic
minced
1 small eggplant
halved
*
1 each onions
sliced
1 teaspoon paprika
1 ½ tablespoons vegetable oil

Directions

Mix the meat with salt, pepper, and paprika.

Heat the oil in a wok or large frying pan.

Add the meat and garlic; stir-fry until the meat is brown.

Remove meat from the pan; set aside and keep warm.

In the same pan, stir-fry the onion for about 2 minutes.

Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown.

Return the meat to the pan.

Stir in the yogurt; heat until warmed through, without boiling.

Serve over brown rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 5680% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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