Directions:
- Preheat oven to 350.
- Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
- Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1057.99 Kcal (4430 kJ) | ||
| Calories from fat | 773.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.95g | 132% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 2435.48mg | 101% | |
| Potassium | 1493.16mg | 32% | |
| Total Carbs | 56.95g | 19% | |
| Sugars | 22.06g | 88% | |
| Dietary Fiber | 14.94g | 60% | |
| Protein | 20.37g | 41% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 1.2mg | 7% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 157.1 Kcal (658 kJ) | ||
| Calories from fat | 114.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 132% | |
|---|---|---|---|
| Cholesterol | 16.41mg | 37% | |
| Sodium | 361.64mg | 101% | |
| Potassium | 221.71mg | 32% | |
| Total Carbs | 8.46g | 19% | |
| Sugars | 3.28g | 88% | |
| Dietary Fiber | 2.22g | 60% | |
| Protein | 3.02g | 41% | |
| Vitamin C | 1.9mg | 21% | |
| Iron | 0.2mg | 7% | |
| Calcium | 15mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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