Rubbed Fillet of Pork on a Grilled Aubergine Parmeggiana
Serves 2
Prep Time 35 mins
Cooking 30 mins
Level medium
Ingredients
- 1tsp Ground Cumin
- 1tsp Ginger paste
- 1tsp Garlic paste
- 1tsp Paprika
- 1tsp Mixed Spice
- 1 Small fillet of Pork
- 1tbsp Olive Oil
- 1 large Aubergines
- Salt and pepper to taste
- 3 crushed Garlic Cloves
- 200ml Mayor Tomatoes with White Sauce
- 1tbsp Chopped fresh rosemary and parsley
- 100g Grated Cheese
- Few baby rocket leaves for serving
Mix together the cumin, paprika, mixed spice, ginger and rub well all over the pork fillet. Heat a griddle pan with a little oil and seal the pork all over. Transfer onto an oven dish and continue to cook to your liking to a core temperature of 68C. In the same pan, grill the aubergine slices and season well with alt and pepper. Add the crushed garlic to the pan and sauté on low heat until slightly browned. Add in the Mayor Tomatoes with white sauce and sprinkled Parmesan in between. Finish with the tomato cream and cheese on top and grill in the oven until lightly browned. Serve the parmigiana with the sliced pork fillet on top and rocket leaves.
Recipe By Neil DarmaninPhoto Aaron Borda
View Recipe on Aceline website by clicking HERE