Ground Pork and Japanese Eggplant Curry
A hearty curry with chunky eggplant and savory ground pork. Finish with a squeeze of fresh lemon for a light, invigorating twist.
- Nutrition facts are for one serving.
- Nutritional values do not include a side of rice.
Ingredients(Servings: 2)
Directions
- Peel the eggplant in stripes and cut into 1 cm (0.4 in.) thick rounds. Pull the maitake mushrooms apart into small bunches. Cut the onion into 1 cm (0.4 in.) cubes.
- Saute the eggplant and maitake mushrooms in 1/2 Tbsp of olive oil, season with the salt and pepper, then remove from the fry pan.
- Add another 1/2 Tbsp of olive oil, saute the garlic, ginger and onion. Stir in the ground pork and continue to cook.
- Pour in 400 ml (13.5 fl. oz.) of water, allow to come to a boil and remove and scum that forms on the surface. Add in the curry roux and stir to dissolve.
- Once the mixture thickens, add in (2), bring to a quick boil, then use the soy sauce to adjust the flavor.
- Optional: Enjoy with a side of rice, and garnish with cherry tomatoes and fresh lemon wedges.
Cooking Basics
Peel the skin in a vertical stripe pattern. This is more easily achieved by using a peeler. Not only will the eggplants cook faster and absorb more flavor, but they will also be more aesthetically appealing when served.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
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