Eggplant and Ground Pork Curry

Eggplant and Ground Pork Curry

This dish has lots of eggplants.
Even if you don't like eggplants, you'll enjoy them in this dish.

Ingredients: 4 servings

Ground pork
300 g
Eggplant (slim Japanese type)
Green peppers
1 piece
1 clove
15 g
☆Curry powder
3 tablespoons
☆Soy sauce
3 tablespoons
☆Japanese Worcestershire-style sauce
3 tablespoons
3 tablespoons
3 tablespoons
Salt and pepper
a small amount
Grated cheese (Parmesan cheese)
to your liking


1. Chop the eggplant into 1 cm cubes, soak in water, and drain.
2. Roughly mince the onion. Mince the green peppers.
3. Stir-fry the minced garlic and ginger with the butter. Add ground pork, onion, and green peppers, then continue stir-frying.
4. When the colour of the ground pork changes, add eggplant and continue stir-frying.
5. Add the ☆ seasonings in the listed order, and simmer while stirring. When the flavour is absorbed, it's done. Sprinkle on grated cheese to your liking.
6. Bonus: Carrot buttered rice (uncooked rice: 5 rice cooker cup - 900 ml). Cook the rice with 80 g minced carrot, 25 g butter, and 1 tablespoon consommé soup stock granules.

Story Behind this Recipe

I rearranged an eggplant curry recipe, which my friend taught me.

Even my kids who don't like eggplant ate this dish up.