Baked Pork with Potatoes, Eggplant and Tomatoes
by Editorial Staff
Delicate meat on the bone, melting potatoes in your mouth, juicy eggplants, and tomatoes … This meat dish with vegetables is ideal for dinner. Before baking, pork is marinated in lemon juice, which, in combination with spices and olive oil, gives the dish a bright taste and exquisite aroma. Try it!
Cook: 3 hours
Servings: 4
Ingredients
- Pork loin on the bone – 670 g
- Potatoes – 0.8-1 kg
- Eggplant – 400 g
- Tomatoes – 400 g
- Lemon (juice) – 1 pc. (120 g)
- Garlic – 6 cloves (35 g)
- Coriander (grains) – 1 teaspoon
- White sesame – 1 teaspoon
- Dried oregano – 0.5 teaspoon
- Dried thyme – 0.5 teaspoon
- Bay leaf – 2 pcs.
- Sunflower oil (for frying) – 2-4 tbsp
- Olive oil – 4 tbsp
- Water – 250 ml
- Fresh parsley – 3 sprigs
- Salt to taste
- Ground black pepper – to taste
Directions
- Squeeze lemon juice. Cut the meat into portions to the width of the rib bones. Pepper the meat well on all sides and top with lemon juice. Leave the meat to marinate at room temperature for 40 minutes.
- Cut the eggplants into cubes. Cut the tomatoes into medium-sized wedges. Peel the garlic. Peel and cut the potatoes in the same slices as the tomatoes.
- Heat a skillet over medium heat with 2 tablespoon. tablespoons of sunflower oil. Put the eggplants and, stirring occasionally, fry for 5-7 minutes, until half cooked.
- If desired, heat another 1-2 tablespoon over high heat. tablespoons of sunflower oil and lightly fry the potato slices until golden tan. Light roasting will reveal and enhance the flavor of the vegetables.
- Heat a skillet over medium heat without oil. Fry the coriander kernels and sesame seeds until golden brown and aromatic.
- Combine 1 to 2 pinches of salt, coriander, sesame, thyme, and oregano and grind in a mortar/coffee grinder. Or place the spices in a bag and apply pressure to roll over them with a rolling pin or bottle several times.
- Drain the lemon juice – you won’t need it anymore. Rub the pieces of meat with the spice mixture.
- Turn on the oven to heat up to 180 degrees. Place the meat in a baking dish (I used a 2-liter ceramic pot). Place potatoes on top.
- Add bay leaves and whole garlic cloves.
- Layer a layer of tomato and eggplant. Season with salt and pepper to taste.
- Pour in water and olive oil.
- Seal the mold tightly with a lid or foil. Place the pork with vegetables in an oven preheated to 180 degrees and bake for 90-120 minutes.
- Remove the baked pork with potatoes, eggplant, and tomatoes from the oven. Let it brew for another 15 minutes. Chop the parsley finely and sprinkle on the finished dish.
The meat and vegetables are very tender. To preserve their integrity while serving, lay on a plate in layers.
Bon Appetit!
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