Ma Po Eggplant

Ma Po Eggplant is a delightful twist on the traditional Sichuan dish, featuring tender eggplant in a rich, spicy sauce infused with aromatic garlic and ginger. This Paleo-friendly version replaces the usual ingredients with wholesome alternatives, making it both delicious and nutritious.

Ingredients

• Chinese eggplant - 400 grams
• Ground pork (or beef) - 100 grams
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Green onions - 2, chopped
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili paste (Paleo-friendly) - 1 tablespoon
• Chicken broth - 100 ml
• Coconut flour - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - for garnish

Steps

1. Wash and cut the Chinese eggplant into bite-sized pieces. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture, then rinse and pat dry.
2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
3. Add the minced garlic and ginger to the skillet, cooking for another 1-2 minutes until fragrant.
4. Stir in the chopped eggplant and cook for about 5 minutes, until it starts to soften.
5. Add the coconut aminos, chicken broth, chili paste, coconut flour, salt, and black pepper. Stir well to combine and bring to a simmer.
6. Cover and cook for an additional 10-12 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which can help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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