cambodian

Roasted Eggplant With Ginger Lime Pork Dressing

This roasted dish pairs eggplant, halved lengthwise with ground pork, fresh ginger, minced and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Gluten free High satiety Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

27 g Carbohydrates

42 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

246g eggplant, halved lengthwise 62 kcal
131g ground pork 317 kcal
27g shallot, finely chopped 19 kcal
8g fresh ginger, minced 6 kcal
5g garlic, minced 7 kcal
9g fish sauce 3 kcal
14g lime juice 4 kcal
17g vegetable oil 150 kcal
9g fresh cilantro, chopped 3 kcal
14g roasted peanuts, crushed 79 kcal
1g black pepper 2 kcal

Cooking instructions

eggplantvegetable oil
Heat the oven to 425 F. Place eggplant halves cut-side up on a tray, brush with half the oil, and roast until very soft and browned, 22 to 28 minutes.
shallotfresh gingervegetable oil
Meanwhile, heat a small skillet over medium heat with the remaining oil. Add shallot and ginger and cook for 1 minute.
ground pork
Add ground pork and break it up. Cook until browned and cooked through, 5 to 6 minutes.
fish saucelime juiceblack pepper
Stir in fish sauce and black pepper, then remove from heat and stir in lime juice.
eggplantground porkfresh cilantroroasted peanuts
Spoon the hot pork dressing over the roasted eggplant. Top with cilantro and crushed peanuts.
Serve warm.