Pork and Eggplant Bowls
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 kcal | (16 %) | ||
| Protein | 35.12 g | (36 %) | ||
| Fat | 17.43 g | (15 %) | ||
| Carbohydrates | 18.32 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.18 g | (24 %) |
more nutritional values
| Vitamin A | 5.6 mg | (700 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.09 mg | (17 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 60.18 μg | (20 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.94 mg | (13 %) | ||
| Potassium | 617.81 mg | (15 %) | ||
| Calcium | 31.99 mg | (3 %) | ||
| Magnesium | 38.65 mg | (13 %) | ||
| Iron | 1.19 mg | (8 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.47 mg | (6 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Cholesterol | 65.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 4 tablespoons
- 1
onion (finely chopped)
- ⅜ ounce
- 1 clove
garlic (finely chopped)
- 3 ½ cups
Eggplant (cut into 2-3 cm dice)
- 3.333 cups
pork fillets (cut into large chunks)
- 1 handful
Preparation steps
1.
Heat the oil in a wok or frying pan. Briefly fry the onion, ginger and garlic then add the aubergine and meat and fry on all sides for around 5 minutes, tossing regularly. Season with salt, ground black pepper, a pinch of chilli and a dash of soy sauce, to taste.
2.
Serve in bowls, garnished with the herbs, and with a side of cooked basmati rice.
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