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Ground Pork and Eggplant Skillet

This ground pork and eggplant skillet meal is a tasty stir fry that you can make in only 20 minutes. A healthy and satiating weeknight dinner.
Prep Time5 mins
Cook Time15 mins
Course: Dinner
Cuisine: American
Keyword: chili, dairy free, easy, eggplant, garlic, ginger, gluten free, ground pork, stir fry
Servings: 4
Calories: 460kcal
Author: Tonje
Cost: Cheap



  • Dice the eggplant into bite sized cubes. Mince the garlic cloves, and finely chop the chili and spring onions.
  • Combine the rice vinegar, sesame oil and soy sauce in a bowl to form a simple stir fry sauce. Set these to the side for now.
  • Heat 1 tablespoon of vegetable oil in a large skillet on medium heat. Add the cubed eggplant along with a pinch of salt. Cook until the eggplant has completely softened, about 5 minutes. Remove the eggplant from the skillet, and set it to the side.
  • Add 1 tablespoon of vegetable oil to the skillet, and add the ground pork. Stir fry until the meat has almost browned completely.
  • Then, add the chili, garlic and ginger to the pork. Stir fry for 30 seconds. Add the cooked eggplant back to the skillet, and pour over the stir fry sauce. Cook for another minute, then serve with some scallions sprinkled on top.


Can I use other types of ground meat? – Absolutely! Ground turkey, chicken or beef will also work perfectly fine in this recipe.
How can you tell that the eggplant has cooked through? – The eggplant will be soft and tender when it has cooked through. If you’re in doubt, you can do a taste test!


Leftover pork and eggplant stores really well. This is how you can store them correctly:
Storing: Store the leftovers in a refrigerator for up to 3 days in an airtight container. You can serve the leftover cold, but they taste much better if you reheat them first!
Freezing: Leave the ground pork and eggplant skillet meal to cool completely, then freeze it in freezer safe containers for up to 6 months. If you want, you can freeze it in portion sizes for easy and quick future meals.
Reheating: You can reheat this dish in a microwave for 2-3 minutes, or in a skillet for 4-5 minutes. Reheat until it’s hot throughout, then serve.
Make ahead / meal prep: This recipe is perfect as a make ahead meal. Store the dish in portions as is, or with rice or other side dishes. Reheat as needed!


Calories: 460kcal | Carbohydrates: 16g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 574mg | Potassium: 922mg | Fiber: 7g | Sugar: 9g | Vitamin A: 220IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 2mg