Eggplant Stir-Fry with Ground Pork and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory keto stir-fry featuring tender eggplant and spiced ground pork, flavored with garlic and soy sauce. This Asian-inspired keto recipe (low carb), ready in about 25 minutes, pairs eggplant, ground pork, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 medium cubed eggplants and sauté for 6-7 minutes until they soften and start to brown, stirring occasionally.
  2. Step 2: Push the eggplant to the side, add 12 oz ground pork and 4 minced garlic cloves to the skillet. Cook for 5-6 minutes, breaking up the pork with a spatula until browned and cooked through.
  3. Step 3: Stir the eggplant and pork together, then add 3 tbsp soy sauce, 2 tbsp sesame oil, 1/4 tsp red chili flakes, and salt to taste. Cook for another 2-3 minutes until the sauce thickens slightly and coats the mixture.
  4. Step 4: Remove from heat, garnish with 3 sliced green onions, and serve warm.

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