Spicy pork and eggplant

Check out our variations for our healthier pork and eggplant recipe for two - you can make it vegan and gluten free.

Serves: 2

Time to make: 30 mins

Ingredients

5 teaspoons sesame oil
1 spring onion
200g pork mince
1 clove garlic, finely chopped
1 small eggplantaubergineX, cut in 2cm cubes
½ cup reduced-salt chicken stock
2 teaspoons reduced-salt soy sauce
2 tablespoons sweet chilli sauce
5cm piece ginger, sliced roughly
2 cups baby spinach
2 cups prepared coleslaw mix (omit dressing)
juice of 1 lemon
1½ cups cooked brown rice, warmed
chilli flakes or fresh chilli, to garnish (optional)

Instructions

Stay Awake

1 In a pan, heat 2 teaspoons of the sesame oil over medium-high. Add spring onion, pork and garlic. Cook, stirring, for 2 minutes. Add eggplant, stock, soy sauce, sweet chilli sauce, ginger and 1 cup water and bring to a simmer. Reduce heat and simmer gently for 15 minutes, until eggplant is soft and collapsing.

2 Add baby spinach and combine well, stirring until wilted. Remove from heat. In a bowl, combine remaining sesame oil and lemon juice then stir through coleslaw.

3 Serve pork with warmed rice and slaw. Garnish with chilli flakes or fresh chilli, if desired.

Variations

Make it gluten free: Check soy sauce, stock and chilli sauce are gluten free.

Make it vegan: Substitute pork mince with TVP or ‘No Meat Mince’ and use Massel vegan stock.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 590 cal

Kilojoules 2470 kJ

Protein 28 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 16 g

Dietary fibre 11 g

Sodium 670 mg

Calcium 80 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.