Eggplant Salad with Bell Pepper, Olives and Pork

Ingredients

• Pork200 g
• Eggplant1 cup (90 g)
• Onion1/4 count (38 g)
• Olives4 count (20 g)
• Oil1.5 tablespoon (15 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the chopped eggplants in salt for 10 minute. Then wash and drain.

2. 2

   Step 2

   Place the grill over high heat. In the meantime, add salt and pepper to the pork.

3. 3

   Step 3

   Once heated, pour 1/3 of oil and add the pork. Brown on all sides for 4-6 minutes over medium high.

4. 4

   Step 4

   Then lower heat, cover and continue cooking for 5-10 minutes or until well done. Remove.

5. 5

   Step 5

   At the same time, place a pan over medium-high heat with another 1/3 of oil. Meanwhile, chop the onion and cut the bell pepper into small pieces.

6. 6

   Step 6

   Once heated, add the onion with a pinch of salt. Stir-fry for 5 minutes over medium high and stir occasionally.

7. 7

   Step 7

   Then add the bell pepper and eggplant. You can use red, green and/or yellow bell pepper as you like.

8. 8

   Step 8

   Stir-fry for 5-7 minutes and add the sliced olives.

9. 9

   Step 9

   Serve the eggplant with bell pepper and olives. Season with the remaining oil, salt and pepper to taste.

10. 10

    Step 10

    Serve the salad with the pork.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Salad with Bell Pepper, Olives and Pork can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.