Pork Kebab in Eggplants

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Pork Kebab in Eggplants
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28/06/2018
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Preparation
30 min.
Cooking
55 min.
Тotal
85 min.
Servings
6
"Make sure to have 2 per guest, otherwise they`ll want seconds anyway."

Ingredients

  • pork - 21 oz (600 g)
  • eggplants - 3, large
  • tomatoes - 1, large
  • onions - 1 large head
  • garlic - 4 cloves
  • peppers - 1, red
  • oil - or olive oil for the marinade, as well as for frying
  • salt - for sprinkling
  • black pepper
  • cumin
  • parsley - 1/2 bunch
measures

How to cook

Wash the eggplants, remove their stems and cut them in 2 lengthwise down the middle - to obtain 6 boats. With a sharp knife, make diagonal cuts through the core of each. Open up the cuts carefully with your fingers and sprinkle generously with salt. Place them with the flesh facing down in a colander for at least 20 min. (to drain out the bitterness).

After the time has elapsed, wash them under cold running water, drain briefly in the colander and press slightly to drain out the rest of the water. Dry with paper towels.

Put thus prepared eggplants in a pan with a little olive oil or oil and braise briefly with the flesh facing the pan. If you like you can bake them in the oven about 20 min. (with flesh facing the upper element and oven on grill). If you cook in the oven the cooking time will increase.

Leave the eggplants to cool, scoop out their insides with a spoon and save them for later.

Cut the pork meat into small pieces, season with salt, black pepper and cumin and place them in the bowl. To the bowl add the finely chopped onions, oil or olive oil and stir again. Leave the meat to marinate for at least 30 min., best if overnight.

Once the meat has marinated, put it in pan to braise with the onions, while adding a little more oil or olive oil, or better yet use the oil from the fried eggplants. Braise for 2-3 min. before stirring.

In stages, add the coarsely chopped garlic cloves, chopped red pepper, the scooped out insides of the eggplants and finally - the peeled and finely chopped tomato. Lower the stove and cook another 5 min. while stirring slightly.

Transfer the eggplant boats to a tray that you've greased slightly with olive oil or oil, fill them with the filling from the pan using a spoon and bake on the middle element in a preheated 360°F (180 °C) oven for 35-40 min. with the fan on.

Once ready, sprinkle them generously with chopped parsley and serve hot immediately or cooled later. They're good either way.

If serving them as an appetizer - 1 boat makes for 1 serving but if serving them as a main course put 2 per plate.

Bon appetit!

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