Spicy pork and eggplant

Total Time 30 minutes
Course dinner, Lunch
Servings 2


  • 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
  • cups cooked brown rice warmed
  • chilli flakes or fresh chilli to garnish (optional)


  • 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.


Calories: 590kcalCarbohydrates: 65gProtein: 28gFat: 22gSodium: 670mgFiber: 11gCalcium: 80mg
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