EGGPLANT HOT POT RECIPES

SPICY EGGPLANT AND PORK HOT POT RECIPE - FOOD.COM

Spicy Eggplant and Pork Hot Pot Recipe - Food.com image

Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g pork mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar

Steps:

Heat oil in a heavy based casserole dish or saucepan over high heat.
Cook eggplant for 4 min, stirring often.
Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
Serve with steamed white rice.

Nutrition Facts : Calories 524.5, FatContent 38.6, SaturatedFatContent 11.6, CholesterolContent 93.8, SodiumContent 749.9, CarbohydrateContent 17.8, FiberContent 5.5, SugarContent 6.7, ProteinContent 27.1

SWEET POTATO, CHICKPEA AND EGGPLANT HOTPOT RECIPE - FOOD.COM

Sweet Potato, Chickpea and Eggplant Hotpot Recipe - Food.com image

A freebie recipe from a national supermarket chain, sound delicious. PLEASE NOTE they do suggest depending on your tastes you can increase or decrease the chilli (or I think leave the seeds in) or if you prefer you can use chili powder or dried chilli flakes. Serve with crusty bread.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 onion (chopped)
2 garlic cloves (minced)
1 chili (long red, seeded and chopped)
1 teaspoon smoked paprika
2 sweet potatoes (medium, cubed)
1 eggplant (medium, trimmed and chopped)
1 1/2 cups tomato passata
2 cups water
400 g chickpeas (canned, drained and rinsed)
1 tablespoon parsley (chopped)

Steps:

Heat oil in a large saucepan on medium and cook onion for 5 minutes until softened and then add garlic, chilli and paprika, and cook for 1 minute till fragrant.
Stir sweet potato through, eggplant, tomato passata and 2 cups of water and bring to the boil and then let simmer for 15 minutes until sweet potato is just tender and then add chickpeas and simmer for 5 minutes.
Stir through parsley and serve with crusty bread.

Nutrition Facts : Calories 283.2, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 713.8, CarbohydrateContent 54.1, FiberContent 12.8, SugarContent 11.2, ProteinContent 9.2

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