Eggplant Stir-Fry with Ground Pork and Thai Basil

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-friendly stir-fry featuring tender eggplant and fragrant Thai basil with spiced ground pork. This Thai-inspired keto recipe (low carb), ready in about 25 minutes, pairs eggplant, ground pork, fresh Thai basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Thai cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 small thinly sliced red chili, sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb ground pork and cook, breaking up with a spatula, for 5-6 minutes until browned and cooked through.
  3. Step 3: Stir in 1 lb cubed eggplant and cook for 5-7 minutes, stirring occasionally, until eggplant is soft and starting to brown.
  4. Step 4: Add 2 tbsp coconut aminos, 1 tbsp fish sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and cook for 2 minutes until sauce thickens slightly and coats the eggplant and pork.
  5. Step 5: Remove from heat and fold in 1/2 cup chopped fresh Thai basil leaves and 2 sliced green onions. Serve hot.

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