Baked Pork and Big Purple Vegetables |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Remember those eggs you planted in the spring? Ingredients:
1/2 lb eggplant, diced |
salt & freshly ground black pepper |
2 tablespoons oil |
2 onions, sliced |
2 cloves garlic, crushed |
1 lb ground lean pork |
1 (14 ounce) can diced tomatoes |
2 teaspoons sugar |
1 vegetable stock cube |
1 (8 ounce) can kidney beans, drained |
1 (2 ounce) lb plain yogurt |
3 eggs, beaten |
3 ounces cheddar cheese, grated |
Directions:
1. Place the eggplant in a colander and sprinkle with salt.
2. Leave for 30 minutes.
3. Rinse and drain well.
4. Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
5. Add the pork and eggplant, fry for 10 minutes.
6. Add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
7. Bring to the boil and simmer for 10-15 minutes.
8. Place in a large ovenproof dish.
9. Beat together the yogurt, eggs and half the cheese.
10. Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes.
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