BREADCRUMBED PORK WITH GRILLED AUBERGINE & SPICY TOMATO SAUCE
Enjoy a healthier version of this not-so-saintly classic dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Trim off any visible fat from the pork and season with a little pepper. Beat the egg white with a fork in a shallow dish. Tip the breadcrumbs onto a plate. Coat pork first in egg, then in breadcrumbs. Chill to set the coating until ready to cook.
- Tip the tomatoes into a pan with the chilli, garlic and sugar. Bring to the boil, then simmer for about 10 mins until thickened. Brush aubergine slices lightly on both sides with a little of the oil. Grill for 3-4 mins each side until tender and golden.
- Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the pork and fry for 3-4 mins each side until golden brown. Serve each pork escalope topped with aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.
Nutrition Facts : Calories 463 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 0.81 milligram of sodium
ASIAN AUBERGINE & PORK HOTPOT
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian stew
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in an ovenproof sauté pan and brown the meat well (you may have to do this in batches), then scoop out of the pan. Add the rest of the oil and the aubergine, brown on all sides, scoop out and add to the pork. Tip the sugar into the pan and leave to caramelise slightly, then return the pork and aubergine to the pan with the star anise and cinnamon, then coat in the sticky caramel.
- Add the onions, ginger and half the chilli, and cook for a few mins with the pork. Add the coriander stalks and splash in the fish sauce and enough water to come about a third of the way up. Cover and place the dish, undisturbed, in the oven for 1 hr, then remove from the oven and add the lime juice and more fish sauce to taste. Stir through half the coriander leaves and the remaining chilli, and scatter over the rest of the coriander. You should have a hotpot of tender meat with soft aubergines all in a punchy little sauce.
Nutrition Facts : Calories 574 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.81 milligram of sodium
SPICY EGGPLANT WITH PORK
This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
- Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
- Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
- Transfer to a bowl and wipe about pan.
- Return pan to high heat and add 2 tablespoons oil.
- When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
- Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
- Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
- Transfer to a serving dish and toss with cilantro.
Nutrition Facts : Calories 387.2, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.9, Carbohydrate 15.1, Fiber 6.2, Sugar 4.8, Protein 18.1
PORK CHOPS WITH AUBERGINE
Perk up chops in just 30 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until soft and golden. Pour in the vinegar. Once the bubbling subsides, stir in the sugar, followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.
- Meanwhile, heat the grill to medium and season the pork. Place the chops under the grill for 15 mins, turning halfway, until golden and cooked through. Serve the chops with the aubergines on the side.
Nutrition Facts : Calories 417 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 0.43 milligram of sodium
PORK & AUBERGINE NOODLE STIR-FRY
Enjoy this quick and healthy pork and aubergine stir-fry on busy weeknights. This recipe for two also gives you leftovers to make pork & aubergine lettuce cups for lunch the next day
Provided by Anna Glover
Categories Dinner, Lunch, Main course, Supper
Time 45m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or high-sided frying pan and fry the mince for 5-8 mins, until brown and starting to crisp at the edges. Add the aubergine and stir-fry for another 15 mins until soft and translucent.
- Meanwhile, cook the noodles following pack instructions, then drain. Mix the soy sauce, vinegar, cornflour and 2 tbsp water together in a small bowl and set aside.
- Add the grated ginger and ginger matchsticks, the garlic and chilli to the mince and stir-fry for a minute before adding the spring onion and pak choi. Stir-fry for another few minutes before adding the sauce. Bring to a bubble and cook until the sauce has thickened slightly and coats the aubergine. Scoop half the stir-fry into a bowl and leave to cool for your leftover pork & aubergine lettuce cups. (See tip, below.)
- Toss the drained noodles with the remaining stir-fry in the wok until the noodles are coated in the sauce. Divide between warmed bowls.
Nutrition Facts : Calories 229 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
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