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Pork neck in eggplant

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Ingredients for 2 servings:

  • 400 g pork (pork neck)
  • 2 m.-large eggplant(s)
  • 2 tbsp onion(s), dried
  • 1 tsp garlic, dried
  • 1 tsp vegetable broth, instant
  • 4 tbsp olive oil
  • 100 ml white wine
  • ½ tsp salt
  • ½ tsp pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat). Season the neck with salt and pepper on both sides. Dice the eggplant and mix with the onion, garlic, broth, and oil. Place the eggplant in a baking dish and pour in the wine. Place the neck in the center and press it into the eggplant. Bake in the oven for about 40 minutes. Stir the eggplant after 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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