It is a casserole with pork and eggplant.


  • 1 large eggplant

  • 500 g pork chops

  • 3 bay leaves

  • 2 tsp dried oregano

  • 2 tsp thyme

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 2 potatoes, quartered

  • 3 whole tomatoes, skinned

  • 5 cloves garlic sliced

  • .5 cup Lemon juice

  • 2 tbsp Olive oil

  • .75 cup water

  • Pinch of Salt and pepper


  • 1.

    Fry eggplant and place on absorbent paper. Set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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 160ÂșC.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 436kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 31g
  • Carbohydrate 37g
  • Sugar 10g
  • Sodium 258mg

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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Be careful not to burn the cumin and coriander seeds.

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