Grilled Pork with Potatoes and Grilled Eggplants

Ingredients

• Pork200 g
• Potato1/2 medium (90 g)
• Eggplant1 cup (90 g)
• Oil1 teaspoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Place a pot with water over high heat. While boiling, peel and slice the potato.

3. 3

   Step 3

   Once boiling, add the potato. Boil for 8-10 minutes.

4. 4

   Step 4

   Place a pan over high heat. In the meantime, salt and pepper the pork and cut into medium pieces.

5. 5

   Step 5

   Once heated, pour the oil and add the pork. Cook for 4 minutes until brown on all sides.

6. 6

   Step 6

   Meanwhile, cut the bell pepper.

7. 7

   Step 7

   Once the pork is browned, lower to medium heat and add the bell pepper with eggplant.

8. 8

   Step 8

   Stir-fry for 5-7 minutes. Then, add the cooked potatoes, salt and pepper to taste.

9. 9

   Step 9

   Once the pork is ready and the vegetables are tender, remove from heat.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Pork with Potatoes and Grilled Eggplants can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.