Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Pork and Big Purple Vegetables Recipe
    Lost? Site Map

    Baked Pork and Big Purple Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    15 mins

    1 hrs 25 mins

    Mille®'s Note:

    Remember those eggs you planted in the spring?

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the eggplant in a colander and sprinkle with salt.
    2. 2
      Leave for 30 minutes.
    3. 3
      Rinse and drain well.
    4. 4
      Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
    5. 5
      Add the pork and eggplant, fry for 10 minutes.
    6. 6
      Add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
    7. 7
      Bring to the boil and simmer for 10-15 minutes.
    8. 8
      Place in a large ovenproof dish.
    9. 9
      Beat together the yogurt, eggs and half the cheese.
    10. 10
      Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Baked Pork and Big Purple Vegetables

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.5
     
    Calories from Fat 256
    61%
    Total Fat 28.5 g
    43%
    Saturated Fat 10.5 g
    52%
    Cholesterol 176.3 mg
    58%
    Sodium 427.5 mg
    17%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 4.3 g
    17%
    Sugars 7.7 g
    31%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    vegetable stock cubes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites