Eggplant with Pork Fatback
Tender, crispy pieces of eggplant cooked with pork fatback, garlic, chili, and oregano.
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Servings: 1 serving
Ingredients
- 1 eggplant
- 60 g pork fatback diced
- 2 cloves garlic
- 1 teaspoon chili flakes or a piece of red chili
- 2 teaspoons dried oregano
- Avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Wash the eggplant and cut it into pieces.1 eggplant
- Heat the frying pan with an initial drizzle of olive oil. You won't need as much as you would if cooking with oil alone, as the diced pork fatback will release fat.Avocado oil, mild olive oil or high-oleic sunflower oil
- Add the eggplant and diced pork fatback to the pan. The fat will melt and be absorbed by the eggplant.60 g pork fatback
- Once the eggplant is tender, after about 10 minutes, crush the garlic. Add it along with the oregano and chili. Don't do this too early, as the mixture will stick more readily while there is still too little fat in the pan.2 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon chili flakes
- Cook for about another 10 minutes over fairly low heat to soften further.
- Turn the heat up high for the last 2 minutes to crisp everything up.
Notes
Equipment: small PFAS-free frying pan.
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