Roast Pork With Eggplant And Fragrant Yellow Rice Recipe

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Roast Pork with Eggplant and Fragrant Yellow Rice

Pamela Rappaport

By
@Pamelalala

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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Rating:

Serves:

4

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: Cuban