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Zucchini and Eggplant with Pork

400 g Boneless pork sirloin
1 Clove garlic
1 Zucchini -- (~250g)
1 Eggplant -- (~250g)
1 Onion
Salt and pepper -- to taste
1 ts Paprika
1 1/2 tb Oil
1/8 l Yogurt


Partially freeze the meat and slice it thinly. Mix the slices with paprika, a bit of salt, and a liberal amount of pepper. Mince the garlic clove.

Thinly slice the zucchini and half the slices. Thinly slice the eggplant and half or quarter the slices. Slice the onion into rings. Heat the oil in a wok or large frying pan. Stirfry the pork and garlic. When the meat is cooked through, remove to a separate dish and keep warm. In the same pan, stirfry the onions for about 2 minutes. Add the zucchini and eggplant and stirfry over high heat for about 4 minutes, until lightly browned. Stir the meat and yogurt through the vegetables until warmed through. Serve over brown rice.


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