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roast pork with eggplant and fragrant yellow rice

Pamelalala avatar
Recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

I had left over roast pork and an abundance of eggplant in the garden so I came up with this tonight. Most of the spices are reminiscent of some of the Cuban dishes we came to love while living in South Florida. I also love middle-eastern foods and that made an appearance as well with the addition of tumeric and fenugreek. I am sure you could take the spices here in any direction, especially if you are starting with a simple roast pork. The list of ingredients may seem long but preparation went fast since I was working with leftover pork.

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yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For roast pork with eggplant and fragrant yellow rice

  • THE PORK
  • 3 c
    chopped left over roast pork
  • 1/2 tsp
    ground fenugreek
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 1/2
    onion, chopped
  • 1/2 c
    sour orange juice or oj mixed with lime juice
  • salt and pepper to taste
  • 2 Tbsp
    oil
  • RICE
  • 2 c
    water
  • 1 c
    white rice
  • salt
  • 1/4 tsp
    ground tumeric
  • 2 tsp
    dried cilantro leaves, if you don't have it used parsley flakes and add a dash of cumin
  • EGGPLANT
  • 2
    medium sized eggplants peeled and sliced longways
  • 2
    egg
  • 2 Tbsp
    milk or water
  • panko bread crumbs
  • salt and pepper
  • oil for frying
  • GARNISH
  • chopped tomatoes
  • chopped almonds

How To Make roast pork with eggplant and fragrant yellow rice

  • 1
    Bring the water for the rice to a boil and add the salt. And the rice, tumeric and cilantro. Stir, cover, and reduce the temperature to low.
  • 2
    Cook the rice for 13 minutes, remove from the heat, and let it sit covered for 10 minutes. After the 10 minutes fluff with a fork and re-cover.
  • 3
    Once you have the rice simmering place the oil and onion in a skillet and saute until tender.
  • 4
    Add the chopped pork, all of the spices, and the juice. Simmer on low while preparing the rest of the dish. If it gets to dry add water.
  • 5
    Heat the oil on medium in a skillet for the eggplant.
  • 6
    Place the egg and milk in a bowl and whisk with a fork.
  • 7
    Dip the slices of eggplant in the egg wash and then into the panko. Sprinkle with salt and pepper.
  • 8
    Fry the eggplant until golden brown on both sides. Drain.
  • 9
    It's time to assemble! Place a few slices of eggplant on each plate, top with a serving of rice, then the pork. Garnish with chopped tomatoes and almonds.
  • 10
    NOTE: If you want to make your roast pork from scratch, you could do so by increasing the spices and flavorings I listed as needed for the size roast you are doing. You could also follow a recipe for Cuban roast pork and add the fenugreek.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Roast Pork with Eggplant and Fragrant Yellow Rice:

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