[Farmhouse Recipe] Dry Curry with Eggplant Recipe

Name: [Farmhouse Recipe] Dry Curry with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Minced pork; 2 Eggplant - small Japanese variety; 100 grams Green pepper or red bell peppers; 1 clove Garlic; 1/2 tbsp Vegetable oil; 1 Grated cheese; 1 Hot cooked white rice; 2 cubes Japanese curry roux; 110 ml Water; 1 tbsp Ketchup; 1/2 tbsp Japanese Worcestershire-style sauce

Servings: persons

200 grams Minced pork
2 Eggplant - small Japanese variety
100 grams Green pepper or red bell peppers
1 clove Garlic
1/2 tbsp Vegetable oil
1 Grated cheese
1 Hot cooked white rice
2 cubes Japanese curry roux
110 ml Water
1 tbsp Ketchup
1/2 tbsp Japanese Worcestershire-style sauce

1
Chop the eggplant into 1.5 cm pieces.
2
Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
3
Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
4
I used a frozen bell pepper mix.
5
It's very useful to have.
6
Heat vegetable oil and garlic in a frying pan and fry over medium heat.
7
Once the garlic is fragrant, add the minced pork and fry.
8
Once the meat has changed colour, add peppers and eggplant, and fry until soft.
9
Add the ingredients listed under A and simmer until the moisture has evaporated.
10
Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
11
The curry is quite strong, so mix well with the rice and enjoy.
12
It's more delicious if you add lots of cheese.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams Minced pork, 2 Eggplant - small Japanese variety, 100 grams Green pepper or red bell peppers, 1 clove Garlic, and more.

Yes, [Farmhouse Recipe] Dry Curry with Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

[Farmhouse Recipe] Dry Curry with Eggplant

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