Baked Eggplant Pork

Nutrition Facts


3 portions / 450g each
650 Calories
per portion
60g protein
40g fat
16g carbohydrates

+ High in phosphorus
+ High in selenium
+ High in thiamin
+ High in vitamin B6

Ingredients

1 medium eggplant
1 lb ( 450g ) ground pork
two small tomatoes
small onion
garlic clove
7 oz ( 200g ) shredded cheese
2 tps ( 30g ) plain yogurt
2 egg yolks
2 tbsp olive oil
salt and pepper

Instructions

1 Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.

2 Make the topping by mixing together egg yolk, yogurt & cheese.

3 Cook the onion and the garlic over medium heat: cover the pan and let it sauté for 5 minutes until soft.

4 Add tomatoes and cook covered for another 5 minutes.

5 Add eggplant and cover again - cook for another 10 min until the eggplant is soft.

6 Transfer the vegetables into a baking pan and spread in a layer covering the bottom.

7 Add the pork to the pan and fry in a 1tsp of olive oil. Shred it as much as you can and keep stirring until no longer pink.

8 Add the cooked ground pork to the baking pan and spread it into the second layer.

9 Add the topping and cook uncovered in the middle of the oven at 160 ºC ( 320 ºF) for 20 minutes - until slightly golden on top.

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork Recipe

Baked Eggplant Pork

Baked Eggplant Pork

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