It is a casserole with pork and eggplant.
Fry eggplant and place on absorbent paper. Set aside.
Put the cumin and coriander seeds in a saucepan with 1 tbsp oil. Heat through for 3 minutes on medium temperature. Place the seeds in a mortar and pestle with the oregano and thyme. Mix until combined.
Place pork chops in a baking dish. Cover with the fried eggplant. Then place herbs on top of eggplant and also add the potatoes and tomatoes. Add a little sugar on top of tomatoes.
Then add the garlic, bay leaves, remaining olive oil, lemon juice and water. Add salt and pepper and bake covered with foil for 2 hours at 160ºC.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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