Herb pork roast with tomato and eggplant vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the oregano and bay leaf and dab dry. Wash the meat, pat dry and cover with 5 to 6 oregano stems and bay leaf. Bind herbs with kitchen string on the roast and season with salt and pepper.

2. 2

   Peel onions and garlic. Cut one onion into quarters. Heat the oil in a frying pan and fry the meat briefly all around. Finally, add the onion quarters and a clove of garlic, fry briefly and deglaze with broth.

3. 3

   Add tomato paste and bring to the boil briefly. Roast in the open roaster in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. From time to time, top with frying stock.

4. 4

   In the meantime, chop the rest of the oregano, except for something to garnish. For the vegetables, wash and clean the tomatoes and eggplants. Cut the aubergines in half lengthwise, cut into thick slices and turn them in flour.

5. 5

   Quarter the tomatoes. Cut the remaining onion into fine slices. Chop the garlic. Heat 4-5 tablespoons of olive oil in a large pan and fry the eggplants until golden brown, turning them over. Remove from the pan and clean the pan.

6. 6

   Heat the remaining oil in the pan. Brown the onions briefly in the hot oil, add the tomatoes and garlic and fry for about 5 minutes, turning. Add aubergines again, season with salt, pepper and marjoram.

7. 7

   Remove the finished roast from the oven, pour the roast stock through a sieve and add to the vegetables. Cover the vegetables and stew for 4-5 minutes. In the meantime, remove kitchen string from the roast and cut the meat into slices.

8. 8

   Arrange on plates with vegetables and ciabatta. Serve garnished with fresh oregano and laurel.

Nutrition Facts

KCAL
710 kcal

CARBS
41 g

FATS
31 g

PROTEINS
64 g