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Meat with eggplant and potatoes

Baked Pork with Eggplant and Potatoes

A delicious, hearty dish of potatoes and eggplant. This baked pork with eggplant and potatoes is a filling, country-style meal — perfect for lunch or dinner with a big family or a get-together with friends. As it bakes, each layer soaks up the juices and aromas of the ones around it, and the result is genuinely tasty.

naniki

Recipe author

Composition / ingredients

Servings:

Pork

300

Eggplant

Onion

Potatoes

Prepared mustard

Soy sauce

Sunflower oil (1 tablespoon for the marinade, the other 3 to fry the eggplant)

Sour cream

Hard cheese

100

Salt

Ground black pepper

Italian herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 43 % 13 g

Carbohydrates 33 % 10 g

177 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make baked pork with eggplant and potatoes? You'll need a fair number of ingredients. The main players are potatoes, meat, eggplant, and onion; for flavor, add soy sauce, mustard, ground black pepper, herbs if you like, and salt; and to bind it all together, sour cream and cheese. That's really all there is to it!
Step 2:

Start with the meat: cut it into pieces and marinate it in a mix of soy sauce, mustard, ground black pepper, sunflower oil, and any dry spices you like. Let it marinate while you prep everything else.
Step 3:

You can slice the eggplant into rounds and layer it in raw. But to give it a "mushroom" quality (my husband isn't an eggplant fan), I pull a little trick: I cut it into small cubes and sauté them in a skillet with oil.
Step 4:

Heat the skillet over medium, add the eggplant, and stir now and then so it browns evenly.
Step 5:

The eggplant shrinks noticeably and ends up tasting a lot like ordinary sautéed mushrooms. That's exactly what goes into the dish — and it makes the whole thing taste even better.
Step 6:

I cut the potatoes into sticks and partly cook them in the microwave — it cuts down the baking time and makes sure the potatoes turn out fully tender.
Step 7:

Now grease a baking dish and spread a layer of coarsely chopped onion across the bottom. Pack the marinated meat on top of it.
Step 8:

Cover with a layer of the prepared potatoes. Season lightly with salt and pepper.
Step 9:

Then spread the sautéed eggplant over the top.
Step 10:

Cover the top with a thick layer of sour cream.
Step 11:

Grate any hard cheese on the coarse side of a box grater — I used a firm melting cheese.
Step 12:

Scatter the cheese over the sour cream — the sour cream keeps it from forming a hard crust, so as it bakes the cheese melts and seeps down into the layers along with the cream. Cover the dish with an oven-safe lid or seal it with foil.
Step 13:

Bake in an oven preheated to 350–375°F (180–190°C) for 40–50 minutes — enough time for any marinated meat to cook through. I used pork, which cooks quickly, so there's plenty of time. The slowest ingredient here is the potatoes, but I precooked them in the microwave (you can take them to about halfway done). Pull out the finished dish and serve — you can bring it to the table right in the baking dish.

You can make this on a large sheet pan or in regular baking dishes — it all depends on how many people you're feeding.
Remember that every oven is different, so your temperature and time may vary from what's written here.
Soy sauce is quite salty, so cut back on the added salt or you risk over-salting the dish.
Every oil is only healthy up to a certain point — its smoke point, where it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.