Stovetop, Grater, Frying pan, Pot (small)
Wash & cube the eggplant. Add the eggplant to a colander. Sprinkle with salt & set aside.
Grate or mince the garlic & ginger.
Mince the chives (optional).
In a small bowl, mix together the sugar & soy sauce.
Squeeze the salted eggplant using a dish towel or paper towels.
Heat a pan or wok over medium-high heat. Add a drizzle of oil & the eggplant. Cook, stirring for 3-5 min. Then transfer the eggplant to paper towels to drain.
Add a little more oil to the same pan. Stir in the garlic, ginger & ground pork. Mix as you break apart the pork into pieces.
Add the sweet soy sauce & eggplant to the pan. Pour in a splash of water. Reduce the heat to low, cover & simmer for 7-10 min.
In the meantime, cook the rice according to the package instructions.
When the eggplant is fork-tender, remove the pan from the heat.
Serve the eggplant & pork over fluffed rice. Garnish with chives (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Eggplant & Pork Stir Fry" contains 792 Energy, 40 g of Fat, 75 g of Carbohydrates, 27 g of Protein, 7 g of Fiber.