Pork Rolls With Eggplant

Pork Rolls With Eggplant


  • 1 large pork loin
  • 1 eggplant
  • 1 sprig of basil
  • 1 red onion
  • 3 tablespoons Dijon mustard
  • 3 dl vegetable broth
  • sea salt, pepper
  • allowed oil


Remove unwanted fat and sinew from the pork loin and cut into rings of a thickness of 3 – 4 cm. Tenderize meat using meat mallet. Wash eggplant and cut them together with skin into rings too. Salt them and leave to let the juice, then drain them and fry on a grill pan from both sides to get golden color. Spice tenderized pieces of meat per your taste and coat with mustard. On the middle of each piece put eggplant ring, fold the ends of the meat towards the middle and roll it. Arrange prepared rolls in a deep frying pan with the ends turned down. Fry them on hot oil until get golden yellow color. Peel red onion and cut into cubes and fry in the remaining fat from meat. Then mix it with little vegetable broth and put back in a frying pan. Pour remaining vegetable broth, add mustard, chopped basil and spices per your taste and briefly cook. Put fried rolls in it and cook on medium temperature some ten minutes.

Pork Rolls With Eggplant

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