Hirino me melitzanes

Hirino me melitzanes

Pork with eggplant

By
From
The Complete Middle Eastern Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg pork stewing meat, from the shoulder
60ml corn or peanut oil
1 large onion, chopped
1 garlic clove, crushed
500g tomatoes, chopped and peeled
salt and freshly ground black pepper, to season
2 eggplants
flat-leaf parsley, finely chopped, to garnish

Method

  1. Preheat the oven to 170°C.
  2. Trim the pork and cut into fairly large cubes, reserving some of the pork fat.
  3. Grease a heated frying pan with some of the reserved pork fat and brown the pork on all sides. Transfer to a casserole dish and drain off the fat from the pan.
  4. Heat 1 tablespoon of the oil in the pan and gently fry the onion and garlic until the onion is translucent. Add the tomatoes and season with salt and pepper. Stir well to dissolve the browned sediment and bring to the boil.
  5. Pour the mixture over the pork. Cover with a lid and bake for 1½ hours.
  6. Meanwhile, wash the eggplants, remove the stems and cut lengthways into quarters. Place in a colander and sprinkle the cut surfaces liberally with salt. Leave for 30 minutes. Rinse and dry with paper towels.
  7. Heat the remaining oil in a clean frying pan and brown the eggplant pieces on all sides.
  8. Skim the fat from the casserole and place the eggplant on top of the pork. Cover and bake for a further 1 hour.
  9. Sprinkle with parsley and serve from the casserole dish, with mashed or fried potatoes and a tossed salad.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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