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Spicy pork and eggplant

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Serves: 2
Time to make: 30 mins

Total cost: $ 13.30 / $ 6.65 per serve

(at time of publication)


Spicy pork and eggplant

  • Ingredients

  • Nutrition Info.(per serve)

5 teaspoons sesame oil
1 spring onion
200g pork mince
1 clove garlic, finely chopped
1 small eggplant, 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)

Nutrition Info

  • Kilojoules 2470kJ

  • Calories 590cal

  • Protein 28g

  • Total fat 22g

  • Saturated fat 5g

  • Carbohydrates 65g

  • Sugars 16g

  • Dietary fibre 11g

  • Sodium 670mg

  • Calcium 80mg

  • Iron 4.5mg

Instructions

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.


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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.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Jan 2019
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