roast pork with eggplant and fragrant yellow rice
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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prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- THE PORK
- 3 cups chopped left over roast pork
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 - onion, chopped
- 1/2 cup sour orange juice or oj mixed with lime juice
- - salt and pepper to taste
- 2 tablespoons oil
- RICE
- 2 cups water
- 1 cup white rice
- - salt
- 1/4 teaspoon ground tumeric
- 2 teaspoons 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 tablespoons 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
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Step 1Bring 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.
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Step 2Cook 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.
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Step 3Once you have the rice simmering place the oil and onion in a skillet and saute until tender.
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Step 4Add 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.
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Step 5Heat the oil on medium in a skillet for the eggplant.
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Step 6Place the egg and milk in a bowl and whisk with a fork.
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Step 7Dip the slices of eggplant in the egg wash and then into the panko. Sprinkle with salt and pepper.
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Step 8Fry the eggplant until golden brown on both sides. Drain.
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Step 9It'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.
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Step 10NOTE: 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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