A super easy "Eggplant Taco Rice" recipe that's ready in one pan just by sautéing. It generously uses ground meat and seasonal eggplant, making it a simple, filling, and healthy meal.
Ingredients
Main Ingredients (2 servings)
- Eggplant 1 (approx. 100g)
- Ground Pork 150g
- Lettuce 3 leaves
- Tomatoes 4
- Mixed Cheese 20g
- Cooked Rice (to taste)
- Dried Parsley (to taste)
Seasonings
- [A] Ketchup 2 tbsp
- [A] Worcestershire Sauce 1 tbsp
- [A] Soy Sauce 1/2 tbsp
- [A] Ichimi Togarashi (Chili Powder) (to taste)
Steps
- Cut off the stem of eggplant (1) and dice it into 1cm cubes.
- Soak the diced eggplant in water for about 5 minutes to remove bitterness.
- Finely shred 3 lettuce leaves into bite-sized pieces.
- Remove the core from 4 tomatoes and cut each into 8 wedges.
- Drain the soaked eggplant in a colander.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, add ground pork (150g) and stir-fry until it changes color.
- Add the eggplant and sauté until it softens and absorbs the flavor and oil from the pork.
- Add ketchup (2 tbsp), Worcestershire sauce (1 tbsp), soy sauce (1/2 tbsp), and ichimi togarashi (to taste). Sauté over medium to medium-high heat, allowing the moisture to evaporate.
- The ground pork and eggplant mixture is ready when it thickens.
- Serve cooked rice (to taste) onto a plate.
- Spread the shredded lettuce over the rice.
- Place the sautéed ground pork and eggplant mixture in the center.
- Scatter the cut tomatoes around.
- Sprinkle mixed cheese (20g) over the top.
- Garnish with dried parsley (to taste) as desired and serve.
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