Pork and Eggplant Bowls

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Pork and Eggplant Bowls
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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)
Calorie345 kcal(16 %)
Protein35.12 g(36 %)
Fat17.43 g(15 %)
Carbohydrates18.32 g(12 %)
Sugar added0 g(0 %)
Roughage7.18 g(24 %)
Vitamin A5.6 mg(700 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.26 mg(19 %)
Folate60.18 μg(20 %)
Pantothenic acid0.73 mg(12 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.94 mg(13 %)
Potassium617.81 mg(15 %)
Calcium31.99 mg(3 %)
Magnesium38.65 mg(13 %)
Iron1.19 mg(8 %)
Iodine0.75 μg(0 %)
Zinc0.47 mg(6 %)
Saturated fatty acids2.1 g
Cholesterol65.99 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
1
onion (finely chopped)
ounce
fresh Ginger root (finely chopped)
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
mixed Herbs (e. g. thyme, chervil, coriander)
How healthy are the main ingredients?
sesame oiloniongarlicEggplantsoy sauce

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.