Pork with eggplant - recipe
Ingredients
- Pork - 700 gr
- Eggplant - 2 pcs
- Onion - 1 pcs
- Garlic (cloves) - 4 pcs
- Dried tomatoes - 0.5 beaker
- Olive oil - 4 tsp
- Basil
- Paprika
- Oregano
- Black pepper (ground)
- Salt
For 1 batch(es) (
)
Pork with eggplant Directions
Multicooker firm: VITEK
VT-4220
Preparation:
1. Wash the pork and cut into small cubes, season with salt and pepper. Wash the eggplants and cut into slices without removing the skin. Cut the onion into half rings, chop the garlic.
2. Brush the eggplant circles with olive oil (3 tablespoons) and place in a bowl.
3. Turn on the mode "Vegetables / Fry" for 25 minutes. Dry the eggplants until browning, stirring frequently. Remove on a plate, lightly salt.
4. Pour 1 tbsp into a bowl. L. olive oil and turn on the mode "Pork / Roast" for 15 minutes.
5. Fry the pork until the liquid evaporates (10 minutes). Add onion, garlic, dried tomatoes and spices and sauté together, stirring occasionally, until the end of the program.
6. Add 1 multi-glass of water, stir, close the lid and Pork / Braise for 35 minutes.
7. 10 minutes before the end of cooking, put the eggplants in the bowl, mix.
Tip:
When frying, eggplants absorb oil like a sponge. The ceramic coating of the bowl allows you to fry the eggplants with a minimum amount of oil, thus they get crispy, but not greasy or dry. To evenly oil the eggplant, pour the oil into a saucer and dip the eggplant slices on one side, then rub the slices together.
VT-4222
Preparation:
1. Wash the pork and cut into small cubes, season with salt and pepper. Wash the eggplants and cut into 1 cm slices without removing the skin. Brush the slices with 3 tbsp olive oil and place in a bowl.
2. Turn on the mode "Vegetables / Fry" for 25 minutes. Fry the eggplants until browning, stirring frequently. Remove on a plate, lightly salt.
3. Pour 1 tbsp into a bowl. L. olive oil and turn on the mode "Pork / Roast" for 15 minutes.
4. Fry the pork until the liquid evaporates (10 minutes). Add onion, garlic, dried tomatoes and spices and sauté together, stirring occasionally, until the end of the program.
5. Add 1 multi-glass of water, stir, close the lid and Pork / Braise for 35 minutes.
6. 10 minutes before the end of cooking, put the eggplants in the bowl, mix.
Note:
When frying eggplants absorb oil like a sponge. The ceramic coating of the bowl allows you to fry the eggplants with a minimum amount of oil, thus they get crispy, but not greasy or dry. To evenly oil the eggplant, pour the oil into a saucer and dip one side of the eggplant slices in the oil, then rub the slices together.