SERVES 4 | 15 MINS PREP+ 2 HRS MARINATE | 35 MINS COOK TIME
INGREDIENTS
Loin Chop
4 New Zealand pork loin chops, 2cm thick
Moroccan Rub
1tsp Fennel seeds
1tsp Cumin seeds
1tsp Caraway seeds
1tsp Yellow mustard seeds
1tsp Black mustard seeds
1tsp Coriander seeds
1tsp Fenugreek seeds
1 Cinnamon quill
Eggplant
2 Eggplants
1 Tbsp Salt
1 tsp Curry powder
3 tsp Honey
Salt
Salad
½ packet Baby rocket leaves, or substitute with 1 small radicchio, sliced
1 bunch Watercress
1 Orange, peeled & segmented, reserve any juice
8 Black olives, sliced
Olive oil
METHOD
Prep the Eggplant
Cut the eggplants in half and create a few score lines in each one, about 8mm deep. Rub the salt over the eggplant halves, making sure it gets into the score lines. Put aside and leave for around 2 hours.
Moroccan Rub
Toast the rub ingredients in a dry frypan over a medium heat. Grind the seeds to a course rub using a pestle and mortar.
Babaganoush
Preheat the oven to 180ºC. Rinse the eggplant to remove the salt and then coat with the curry powder & honey. Place the eggplants, flesh side up in a baking dish and cover the dish with tinfoil. Bake for 15 minutes or until nearly soft, then remove the foil and bake for a further 10 minutes until the eggplants are lightly coloured. Scrape out flesh into a bowl and mash with a fork. Season with salt and pepper
Pork – cook with the ‘6+2+2 method’
Coat the pork chops with the Moroccan rub. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side, being careful not to burn the rub. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Serve
Mix the rocket, watercress, orange and olives in a bowl and dress with the juice of the orange and a dash of olive oil.
Heat the eggplant & place a spoonful on a plate along with the pork chop.
Tips
If you don’t have time to make the rub, a store-bought Moroccan seasoning is fine.
If you are short on time, leave out the babaganoush and you'll have dinner ready in just over 10 minutes!
RECIPE & IMAGE THANKS TO PORK.CO.NZ
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