This dish leans into contrast. Warm, gently roasted pork meets salty olives and smoky eggplant, and nothing tries to steal the spotlight from anything else.
Difficulty
Moderate
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the pork.
- Rub it with 2 tbsp of the olive oil, 1 tsp of the salt, and ½ tsp of the pepper.
- Scatter the olives over the top.
- Add the garlic and oregano.
- Roast uncovered at 180°C / 350°F until tender and lightly golden.
- Let it rest before slicing.
- While the pork is in the oven, grill the eggplant.
- Brush the slices with the remaining 1 tbsp olive oil.
- Grill until soft and lightly charred on both sides.
- Cut into large pieces and place in a bowl.
- Season the eggplant with ½ tsp salt, the remaining ½ tsp pepper, lemon zest, and lemon juice.
- Toss gently.
- Nothing fancy — just enough to wake it up.
- Slice the pork thickly.
- Spoon the olives and roasting juices over the meat.
- Serve with the warm eggplant salad alongside.
Serving Ideas
A piece of bread on the side makes sense here.
So does a simple green salad if the table feels too brown.
More ideas: Chicken Parcels with Green Asparagus and Mustard Mushroom Sauce, Ginger Lime Chicken Curry, Nut-Crusted Chicken with Balsamic Sauce and Beet Salad
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