Eggplant Stir-Fry with Ground Pork and Thai Basil
A savory keto-friendly stir-fry featuring tender eggplant and fragrant Thai basil with spiced ground pork. This thai-inspired keto (low carb) ready in about 25 minutes pairs ground pork, chopped fresh Thai basil leaves, minced garlic cloves 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 large (about 1 lb), cut into 1-inch cubes eggplant
- 1 lb ground pork
- 1/2 cup, chopped fresh Thai basil leaves
- 3, minced garlic cloves
- 1 small, thinly sliced red chili
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tbsp olive oil
- 2, sliced green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Step 2: Add 1 lb ground pork and cook, breaking up with a spatula, for 5-6 minutes until browned and cooked through.
- Step 3: Stir in 1 lb cubed eggplant and cook for 5-7 minutes, stirring occasionally, until eggplant is soft and starting to brown.
- 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.
- Step 5: Remove from heat and fold in 1/2 cup chopped fresh Thai basil leaves and 2 sliced green onions. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant Stir-Fry with Ground Pork and Thai Basil take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant Stir-Fry with Ground Pork and Thai Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Eggplant Stir-Fry with Ground Pork and Thai Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant Stir-Fry with Ground Pork and Thai Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant Stir-Fry with Ground Pork and Thai Basil low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
