Easy Dry Curry with Eggplant and Ground Pork

Name: Easy Dry Curry with Eggplant and Ground Pork
Yield: Serves 4 servings
Ingredients: 14 oz ground pork; 4-5 eggplants; 1 onion; 1/2 carrot; 1 clove each garlic and ginger, minced; 3/4 cup water (200 ml); 2 tablespoons each soy sauce, ketchup, Worcestershire sauce, sake, curry powder; 1 tablespoon grated Parmesan cheese; 1 teaspoon each sugar, bouillon powder; 1 pinch coarsely ground black pepper; Salt to taste

ポルチーニきのこ @cook_40047951

★Thank you to 300 people in July 2014★
A delicious dry curry packed with eggplant and ground pork. It's easy to make without store-bought roux. ❤
The origin of this recipe
I made it because I bought eggplant.

ポルチーニきのこ @cook_40047951

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Ingredients

Serves 4 servings

14 ozground pork
4-5eggplants
1onion
1/2carrot
1 cloveeach garlic and ginger, minced
3/4 cupwater (200 ml)
2 tablespoonseach soy sauce, ketchup, Worcestershire sauce, sake, curry powder
1 tablespoongrated Parmesan cheese
1 teaspooneach sugar, bouillon powder
1 pinchcoarsely ground black pepper
Salt to taste

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Steps

1

Finely chop the onion and carrot.
2

Peel parts of the eggplant and cut into bite-sized pieces.
3

Heat vegetable oil in a frying pan, add ground pork, carrot, onion, garlic, ginger, and a pinch of salt, and stir-fry over high heat.
4

Stir-fry until the moisture from the ingredients evaporates, then add the eggplant and continue to stir-fry until everything is slightly tender.
5

Add the ingredients marked with ★ and stir-fry over high heat until the liquid evaporates. Adjust the taste with salt at the end.
6

Serve over rice and garnish with deep-fried eggplant and parsley if desired.