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Spicy pork with aubergine

Whip up this one-pan meal on the hob for a low-cal, low-fat family supper. Succulent pork mince compliments soft aubergine for a delicious texture combo.

Serves 4

Prep Time 10min

Cooking Time 25min


  • Bunch spring onions, trimmed and sliced
  • 400g lean pork mince
  • 2 aubergines, cut into 2cm cubes
  • 25g fresh ginger, thinly sliced
  • 2 x 250g packs ready to heat brown rice
  • 100g baby spinach
  • 1 large red chilli, sliced, to garnish
  • 1½tbsp sesame oil
  • 1 garlic clove, finely chopped
  • 350ml very low salt chicken stock
  • 1tbsp reduced-salt soy sauce
  • 3tbsp sweet chilli sauce


  1. Heat the sesame oil in a large pan over a medium-high heat. Add the spring onions, pork mince and garlic, then cook, stirring, for 5 min. Add the aubergine cubes and cook for a further 5–6 min until slightly softened. Add the stock, soy sauce, sweet chilli sauce and ginger, then bring to a simmer. Reduce the heat and simmer gently for 15 min until the aubergine is soft and collapsing.
  2. Meanwhile, heat the rice according to the pack instructions. Add the baby spinach to the pan, stirring until it’s wilted. Remove the pan from the heat.
  3. Serve the pork with the rice, garnished with the chilli.

Nutrition per serving

Read more on how we calculate nutrition.
405 29g 10g 1.3g 5.6g 8.4g 0.7g 64mg 44g 3.2mg

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