Courgette & Aubergine with Pork
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pork loin
|
*
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
eggplant
halved |
*
|
| 1 | each |
onions
sliced |
|
| 1 | teaspoon |
paprika
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pork loin
|
*
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
eggplant
halved |
*
|
| 1 | each |
onions
sliced |
|
| 5 | ml |
paprika
|
|
| 23 | ml |
vegetable oil
|
|
Directions
Mix the meat with salt, pepper, and paprika.
Heat the oil in a wok or large frying pan.
Add the meat and garlic; stir-fry until the meat is brown.
Remove meat from the pan; set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes.
Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown.
Return the meat to the pan.
Stir in the yogurt; heat until warmed through, without boiling.
Serve over brown rice.
