Hirino me melitzanes (pork with aubergines). This is a popular Autumn dish in Cyprus.
2 lb lean pork, diced
1 large onion chopped finely
1 clove garlic (crushed)
4 large ripe tomatoes chopped or 1 tin of italian plum tomatoes (incl juice)
salt/freshly ground black pepper
2 medium sized aubergines
1/2 tablespoons plain Greek yoghurt
1 tablespoon chopped parsley
Heat 2 tbs of the oil in a heavy based casserole and caramelise pork well. Remove pork and fry onion and garlic. Add tomatoes and seasoning and replace meat. Cover and cook in a medium oven for about an hour.
Slice aubergine and either salt or not, whichever you prefer! If you salt then after about 30 minutes, wash and pat dry with kitchen roll.
Fry aubergine in the remaining oil until brown on both sides.
Skim any fat from the casserole and arrange the aubergine slices on top. Replace lid and return to oven for approx 45 mins.
Serve the casserole with the yoghurt spread over the top and sprinkled with parsley.
2 lb lean pork, diced
1 large onion chopped finely
1 clove garlic (crushed)
4 large ripe tomatoes chopped or 1 tin of italian plum tomatoes (incl juice)
salt/freshly ground black pepper
2 medium sized aubergines
1/2 tablespoons plain Greek yoghurt
1 tablespoon chopped parsley
Heat 2 tbs of the oil in a heavy based casserole and caramelise pork well. Remove pork and fry onion and garlic. Add tomatoes and seasoning and replace meat. Cover and cook in a medium oven for about an hour.
Slice aubergine and either salt or not, whichever you prefer! If you salt then after about 30 minutes, wash and pat dry with kitchen roll.
Fry aubergine in the remaining oil until brown on both sides.
Skim any fat from the casserole and arrange the aubergine slices on top. Replace lid and return to oven for approx 45 mins.
Serve the casserole with the yoghurt spread over the top and sprinkled with parsley.
