for 4 people

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

How it's done

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.

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