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taiwanese

Taiwanese Basil Eggplant with Minced Pork

This stir-fried dish pairs eggplant, cut into thick batons with ground pork, Thai basil leaves and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
61 g Carbohydrates
28 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 181g eggplant, cut into thick batons 45 kcal
  • 107g ground pork 259 kcal
  • 148g cooked white rice 192 kcal
  • 21g Thai basil leaves 7 kcal
  • 8g garlic, minced 12 kcal
  • 12g soy sauce 8 kcal
  • 12g neutral oil 106 kcal
  • 3g sugar 12 kcal
  • 4g red chile, sliced 2 kcal

Cooking instructions

  1. eggplant
    Salt the eggplant lightly and let sit 5 minutes, then pat dry to reduce splatter.
  2. eggplantneutral oil
    Heat a wok over high heat. Add oil and fry-stir the eggplant 4 to 5 minutes until browned and softened.
  3. eggplantground pork
    Push eggplant to the side. Add minced pork and cook until no longer pink, breaking it up.
  4. garlicred chile
    Add garlic and chile and stir 30 seconds until fragrant.
  5. Thai basil leavessoy saucesugar
    Stir in soy sauce and sugar, then add Thai basil and toss just until wilted.
  6. cooked white rice
    Serve immediately over hot rice.

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