This Pork & Eggplant Stir Fry is a great alternative to your average stir fry. Crumbled pork (or ground chicken or turkey if you prefer) is tossed with tender eggplant slices and then tossed in a sweet and salty sauce. Leftovers will last for up to 3 days in the fridge.
1/4cupthai basil(or cilantro if you are unable to find it)
Cut the ends off of the eggplant and then cut the eggplant into 1/2 inch thick slices. Cut each slice into long thin strips. Place all of the eggplant in a large bowl, sprinkle with 1/2 tsp salt and cover in water, you may need to place a plate on top of the eggplant to ensure that they are fully submerged. Leave the eggplant to soak for 10 minutes.
In a high speed blender or nutribullet combine the dates or honey, chilli, coconut aminos, chicken stock and vinegar and blend until completely smooth.
After 10 minutes of soaking, allow the eggplant to drain completely. In a large skillet heat 1 tbsp of sesame oil and then working in batches cook the eggplant until golden in colour and slightly shrivelled. As you finish cooking each batch of eggplant, transfer to a plate.
Once all of the eggplant is done cooking, add 1 1/2 tbsp of sesame oil to the pan along with the crushed garlic. Add in the pork and as it cooks, use a wooden spoon to break up the meat into a crumbly texture.
Once the pork begins to turn white in colour, add in the chopped ginger, cooked eggplant and blended sauce. Stir to ensure everything is well mixed and then leave to cook on medium high heat for approx 10 minutes until the sauce begins to thicken.* Stir in the chopped scallions and cook for another few minutes until they begin to soften.
Sprinkle the dish with sesame seeds and stir through the Thai basil before serving.