Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
19
High
Nutrition per serving
Calories378.5 kcal (19%)
Total Fat18.6 g (27%)
Carbs38.6 g (15%)
Sugars10.7 g (12%)
Protein14 g (28%)
Sodium783.5 mg (39%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Eggplant Marinade
1eggplant
small
salt
1 ½ tspSesame Oil
2 Tbspsoy sauce
1 Tbspmaple syrup
4 tsprice vinegar
½ tspSambal oelek
Dumpling Filling
3scallions
whites, chopped
0.5carrot
large, finely diced
2cloves garlic
minced
¼ tspminced ginger
1 cupcabbage
sliced
1 Tbspsesame oil
2 Tbsprice wine
2 Tbspsoy sauce
2 cupsground pork
Rice
Garnish
Instructions
Marinated Eggplant
Step 1
Peel and slice eggplant; lay out between paper towels and cover with salt for 1 hour to combat any bitterness.
eggplant1
salt
Step 2
Mix marinade ingredients together in a bowl. Rinse eggplant slices in cold water, pat dry. Marinate for 10 minutes.
Sesame Oil1 ½ tsp
soy sauce2 Tbsp
maple syrup1 Tbsp
rice vinegar4 tsp
Sambal oelek½ tsp
Step 3
Remove eggplant from marinade and reserve the marinade. Sauté eggplant over med-high heat until slight char on both sides. Remove from heat.
Dumpling Filling
Step 4
Add sesame oil to skillet and add vegetables, ginger, and garlic. When softened, add ground pork, rice wine, and soy sauce. Cook until pork is browned.
scallions3
carrot0.5
cloves garlic2
minced ginger¼ tsp
cabbage1 cup
sesame oil1 Tbsp
rice wine2 Tbsp
soy sauce2 Tbsp
ground pork2 cups
Step 5
Add reserved marinade and eggplant to pork mixture and stir regularly until liquids are cooked off and eggplant is soft.
Rice
Step 6
While rice is still warm, mix with rice wine and maple syrup.
rice2 cups
maple syrup1 T
rice vinegar1 T
To Serve
Step 7
Serve pork mixture over rice and top with garnishes.
Notes
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