Directions:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.39 Kcal (739 kJ) | ||
| Calories from fat | 93.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 208.85mg | 9% | |
| Potassium | 466.69mg | 10% | |
| Total Carbs | 8.76g | 3% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 92.2 Kcal (386 kJ) | ||
| Calories from fat | 48.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 16% | |
|---|---|---|---|
| Cholesterol | 17.48mg | 11% | |
| Sodium | 109.16mg | 9% | |
| Potassium | 243.93mg | 10% | |
| Total Carbs | 4.58g | 3% | |
| Sugars | 2.83g | 22% | |
| Dietary Fiber | 1.91g | 15% | |
| Protein | 7.12g | 27% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 15.1mg | 3% | |
* 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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