Thursday March 17, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 2 eggplants, diced
- 2 Tbsp olive oil
- 500g pork mince
- 1 Tbsp olive oil
- 3 cloves garlic, crushed
- 2 Tbsp chopped ginger
- 3 Tbsp soy sauce
- 3 Tbsp white vinegar
- 1 Tbsp chilli paste or sauce
- 1 Tbsp sugar
- 3 cups water
- 2 Tbsp cornflour
- ¼-½ cup water
Instructions
- Preheat oven to 200°C.
- Toss eggplant with first measure of oil until coated. Place on a large roasting tray.
- Roast eggplant until golden brown and soft. Remove from oven and set aside.
- Heat second measure of oil in a large saucepan, add pork and brown over a medium heat.
- Stir often to break up mince.
- Add garlic, ginger, soy sauce, vinegar, chilli paste, sugar and water to browned pork. Bring to a gentle simmer.
- Add browned eggplant and continue to cook gently for a further 30 minutes.
- Mix cornflour with water and pour slowly into pork mixture, stirring constantly until it thickens.
- Remove from heat.
- Serve with rice or noodles.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 342Cal |
| Total fat | 20.1g |
| – saturated fat | 4.4g |
| Carbohydrates | 19g |
| – sugars | 9.1g |
| Fibre | 4.8g |
| Sodium | 688mg |
