
Spicy pork and eggplant
Ingredients
5 teaspoons sesame oil
1 spring onion
200 g pork mince
1 clove garlic clove finely chopped
1 eggplant cut in 2cm cubes
½ cup chicken stock
2 teaspoons reduced-salt soy sauce
2 tbsp sweet chilli sauce
5 cm piece of ginger sliced roughly
2 cups baby spinach
2 cups packet kaleslaw or your choice of slaw kit omit dressing
1 lemon juiced
1½ cups cooked brown rice warmed
chilli flakes or fresh chilli to garnish (optional)
Instructions
- 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.
- 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.
- Serve pork with warmed rice and slaw. Garnish with chilli flakes or fresh chilli, if desired.
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