Ingredients
- 1/4 cup light soy sauce
- 1 1/2 tablespoons fish sauce
- 2 teaspoons caster sugar
- 1/4 teaspoon ground white pepper
- 2 (about 500g) eggplant
- 2 tablespoons peanut oil
- 2 garlic cloves, chopped
- 1 small red chilli, finely chopped
- 500g pork mince
- 1/4 cup coriander leaves, chopped
- steamed jasmine rice, to serve
Method
- Step 1Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Slice each eggplant in half lengthways. Using a sharp knife, make 1cm-deep cuts in eggplant flesh. Place eggplant, cut side up, in a bamboo steamer over a wok of simmering water. Steam, covered, for 20 to 30 minutes or until tender. Roughly chop.
- Step 2Drain wok and wipe dry. Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir-fry for 10 to 15 minutes or until golden. Using a slotted spoon, transfer to a plate.
- Step 3Add garlic and chilli to wok. Stir-fry for 1 minute. Add mince and stir-fry for 5 minutes or until browned. Return eggplant to wok. Add soy sauce mixture and coriander. Stir-fry for 2 minutes or until thickened slightly. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1416 kj
Energy
21g
Fat Total
6g
Saturated Fat
4g
Fibre
29g
Protein
68mg
Cholesterol
1921.93mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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