Roast Pork with Eggplant and Fragrant Yellow Rice

Roast Pork With Eggplant And Fragrant Yellow Rice

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Pamela Rappaport


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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15 Min
40 Min
Stove Top



  • 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
  • RICE

  • 2 c
  • 1 c
    white rice
  • ·
  • 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

  • 2
    medium sized eggplants peeled and sliced longways
  • 2
  • 2 Tbsp
    milk or water
  • ·
    panko bread crumbs
  • ·
    salt and pepper
  • ·
    oil for frying

  • ·
    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.

Printable Recipe Card

About Roast Pork with Eggplant and Fragrant Yellow Rice

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

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