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Eggplant with Spicy Meat

 

151

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

20

min

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

Ingredients

4 each japanese eggplants
*
1 x vegetable oil
*
1 tablespoon chile oil
*
1 tablespoon garlic
mashed
1 cup ground pork
or ground beef
*
1 x soy sauce, tamari
*
¾ cup chicken broth
2 tablespoons hoisin sauce
1 tablespoon chinese black vinegar
*
2 teaspoons cornstarch
1 teaspoon water
1 tablespoon scallions, spring or green onions
minced, only green part

Directions

Trim blossom ends of eggplants.

Cut in halves lengthwise.

Cut each half in ½-inch-thick diagonal slices.

Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.

Drain well on paper towels.

Drain all oil from skillet and add chile oil.

Cook over high heat 30 seconds.

Add garlic and cook, stirring, 10 seconds.

Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir- fry until pork is browned.

Add vinegar and eggplants, toss lightly to blend flavors and heat through.

Season to taste with more soy sauce.

Mix cornstarch with water and stir into pork mixture.

Cook and stir until ingredients glisten.

Add green onion and stir-fry 5 seconds.

Serve at once.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 2718% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 129mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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