Thai Pork and Eggplant Rice Bowl

Ingredients

• 1 pound ground pork
• 7 baby eggplants about 1 small pint
• 2 carrots cut to julienne
• 2 garlic cloves minced
• 1 thai chile or ½ jalapeno, minced, remove seeds for a little less heat
• 1/2 teaspoon kosher salt
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon cane sugar
• 1/2 lime juiced
• 1/4 cup basil Thai or regular, torn
• jasmine rice cooked according to the package directions

Nutrition

• Calories : 390 calories
• Carbohydrate : 23 grams
• Cholesterol : 80 milligrams
• Fat : 24 grams
• Fiber : 9 grams
• Protein : 23 grams
• SaturatedFat : 9 grams
• Sodium : 1310 milligrams
• Sugar : 9 grams