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Ingredientes
- 225 gm Grnd pork
- 2 c. Eggplant, cut 1/2 inch thick
- 1 tsp Chopped garlic
- 1 Tbsp. Chiles, shredded
- 1 tsp Soybean condiment, * see note
- 1 Tbsp. Fish sauce
- 1 Tbsp. Soy sauce
- 1 tsp Sugar
- 1/2 tsp Sweet soy sauce
- 20 x Basil leaves
- 3 Tbsp. Vegetable stock
- 2 Tbsp. Extra virgin olive oil
Direcciones
- 1. Blanch eggplant in boiling water for 30sec. Remove.
- 2. Heat oil and stir-fry garlic, chili and soy condiment till fragrent.
- 3. Add in pork and stir-fry till colour changes.
- 4. Add in eggplant, then sauces and suger. Stir to mix.
- 5. Finally, add in basil and stock and bring to boil. Serve immediately.
- * black-bean paste may also be used.
- NOTES : This is a favorite dish in my family, where eggplant is eaten in some form almost every day. The eggplant in this dish tends to be a bit
- "crunchy." If you wish to have a softer feel (as in Chinese dishes) then simmer for a little longer - 5min max! Also, for fire-lovers, you can double the chili content without upsetting the flavor of this dish. (Just make sure you serve it with lots of rice and iced water!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 168 | 74% |
| Total Fat 18.75g | 23% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 695mg | 29% |
| Potassium 271mg | 8% |
| Total Carbs 3.95g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.18g | 1% |
| Protein 10.46g | 17% |
