Chinese Eggplant with Pork

One of my favorite combinations is pork and eggplant. And this dish hits the spot. So healthy and so filling.

Eggplant is a beautiful thing, as it is is loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrientsl. Eggplant contains other compounds that promote good health, even to the point of helping to prevent cancer and lowering cholesterol. Once you realize how beneficial eggplant is to your health, you may want to give more consideration to it becoming a regular part of your diet. Packed full of chlorogeninc acid, and nasunun. Eggplant is also an excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. (see http://www.livestrong.com/article/19046-nutritional-benefits-eggplant/)

So on to the good stuff.

Recipe:

2 Chinese eggplants, cut into rings

1 lb ground pork

2 T organic oyster sauce

2 T chinese 5 spice powder

1 T sesame oil

1 T coconut oil

1 C chicken broth

1 wholoe clove, minced

thumb sized piece ginger, minced

2 green onions, diced

sesame seeds for garnish

Method:

Soak your eggplant in salted water for about 20 minutes, I'm not sure why but this cuts back on the bitterness.

In a wok or iron skillet heat the stock to a rolling boil and cooked the eggplant briefly.

Meanwhile combine pork. 5 spice powder, garlic, ginger and sesame oil to the pork.

Strain liquid from the skillet.

Heat the coconut oil in the skillet and add the pork mixture, stirring to brown evenly. Add eggplant and oyster sauce, and stir until heated through.

Serve with sliced green onions and sesame seeds as garnish.

Enjoy!