Eggplant & Pork Boat
Low Carb Dinner Recipes and Ideas
Recipe by Chris
I pulled our some pork leg steaks from the freezer and was about to make a quick Meat & Veg dinner when I saw the eggplant in the fridge. This is a really simply dish to make up and its scrumptious!
Serves 2
Ingredients
2 thick slices of eggplant
2 pieces of pork steak
1/2 medium zucchini
1 medium carrot
1 medium onion
2 cloves of garlic
Full Cream Milk
grated mozarella cheese
grated parmesan cheese
1 cup of peas
4 florets of brocolli
Butter
Instructions
1. Pre-heat oven to 180°C (350° F)
2. Take the Eggplant slices and cut out the centre.
3. Place the outer shell of the eggplant on a baking dish.
4. Dice up the removed center of the eggplant, the carrot, zucchini onion and one of the pork steaks
5. Fry the pork steak pieces first in a frypan with butter until brown then add the rest of the veggies.
6. Once pork and veggies are mostly cooked, add in enough milk and parmesan cheese until the mixture is no longer runny (not too thick)
7. Spoon the mixture into the eggplant outer shells.
8. Sprinkle with grated mozarella cheese
9. Bake in oven until cheese is brown. (20-30 minutes.
10. While baking, cook peas and brocolli as you prefer (I like to steam mine) and time it right with the dish in the oven.
11. Fry up the remaining pork steak and cut into slices.
11. Serve everything together.
Additional Notes
I am not sure if you buy Pork Leg Steaks from a butcher or supermarket as these are from our own pig from the farm. But any cut of pork will do, so long as you can dice it.
I used Milk and parmesan cheese in this recipe because at the time, we had run out of thickened cream. I kept this recipe here exactly as I made it, but I think next time I would substitute the parmesan cheese and milk for thickened cream.
