Fried Eggplant & Ground Pork
Yield
3 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ground pork
|
*
|
| 2 | cups |
eggplant
cubed |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | tablespoon |
green chili peppers
shredded |
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 20 | each |
basil
|
*
|
| 3 | tablespoons |
vegetable stock
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ground pork
|
*
|
| 473 | ml |
eggplant
cubed |
*
|
| 5 | ml |
garlic
minced |
|
| 15 | ml |
green chili peppers
shredded |
|
| 15 | ml |
fish sauce
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 2E+1 | each |
basil
|
*
|
| 45 | ml |
vegetable stock
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Blanch eggplant in boiling water for 30 sec. Remove.
Heat oil and stir-fry garlic, chili and soy condiment until fragrant.
Add pork and stir-fry until colour changes.
Add eggplant, then sauces and sugar.
Stir to mix. Finally, add basil and stock and bring to boil.
Serve immediately.
