Pork chops with aubergine

Pork chops with aubergine

Total: 1 hr 20 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 538 kcal
, Fat: 29 g
, Carbohydrate: 14 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

4 pork chops (each approx. 200 g)
800 g aubergines, halved lengthwise, cut sides scored in a criss-cross pattern
1 tbsp olive oil
4 piece aluminium foil

Pork chops and vegetables

500 g aubergines, cut into slices approx. 2 cm thick
500 g vine-ripened cherry tomatoes, cut in half
3 tbsp olive oil
1 ½ tsp salt

Aubergine puree

½ tsp ground cumin
½ tsp cinnamon
2 tbsp lemon juice
2 tbsp tahini (sesame paste)
½ tsp salt
a little pepper
1 bunch flat-leaf parsley, coarsely chopped
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Utensils

For a grill or aluminium tray

How it's done

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Aubergines

Take the meat out of the fridge approx. 30 mins. prior to grilling. Brush the cut sides of the aubergine with oil, wrap the vegetables in aluminium foil.

Charcoal/gas/electric grill:

Cover the aubergines and grill over/on a high heat (approx. 250 °C) for approx. 40 mins., turning once. Remove the aubergines from the grill, allow to cool slightly.

Pork chops and vegetables

Brush the aubergine slices, tomatoes and pork chops with oil, season with salt. Place the tomatoes in a grill tray.

Charcoal/gas/electric grill:

Grill the pork chops and aubergine slices over/on a medium heat (approx. 200 °C) for approx. 5 mins. on each side, grill the tomatoes alongside in the grill tray. Remove the pork chops and vegetables from the grill, cover the pork chops and leave to rest for approx. 5 mins.

Aubergine puree

Remove the aubergines from the foil. Scrape the aubergine flesh from the skin using a spoon, transfer to a measuring cup along with the cumin and remaining ingredients, puree. Spread the aubergine puree onto a platter. Arrange the pork chops and vegetables on top.

Good to know
Serve with: Ciabatta

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