Spicy pork and eggplant

Serves: 2
Time to make: 30 mins

Total cost: $ 13.30 / $ 6.65 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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)

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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