Eggplant Salad with Bell Pepper and Pork

Ingredients

• Pork150 g
• Eggplant1.5 cup (135 g)
• Olive Oil3 teaspoon (15 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you can cook the eggplant in oven, air fryer or pan.

2. 2

   Step 2

   Cut the pork into bites and season with salt and pepper to taste. Meanwhile, heat 1/3 of the oil in a pan over high heat.

3. 3

   Step 3

   Once heated, add the pork and brown on all sides for 4 minutes over medium-high heat.

4. 4

   Step 4

   Cover, lower to medium-low heat and let cook for 8-10 minutes until done. Set aside.

5. 5

   Step 5

   If you wish to cook the eggplant in a pan, peel beforehand and cut into cubes. Soak in salted water for 10 minutes, wash and drain.

6. 6

   Step 6

   Preheat a pan over medium-high heat, add the remaining oil and spread.

7. 7

   Step 7

   Add the eggplants, cover and cook for 8-10 minutes, stirring occasionally until tender. Set aside.

8. 8

   Step 8

   If you wish to use the air fryer, cook at 190 °C (374 °F) for 15 minutes or until tender.

9. 9

   Step 9

   Next, chop the bell pepper and, if you wish, you can add chilli. You can use red, green and/or yellow bell pepper as you like.

10. 10

    Step 10

    Mix the pork, eggplant and bell pepper. Season with lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Salad with Bell Pepper and Pork can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.