Grilled Pork Cutlets with Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,593 mg | (40 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 676 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the sauce
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 Tbsps Tomato paste
- 1 tsp wild fennel seeds
- 1 Red chili pepper (chopped)
- 40 grams honey
- Tabasco sauce
- 2 Tbsps Lime juice
- freshly ground peppers
- For the pork
- 8 Pork cutlets (boneless, each 90 grams)
- olive oil (For brushing)
Preparation steps
For the eggplant, rinse the eggplant, trim, cut into slices and sprinkle with salt. Marinate about 15 minutes.
Preheat the grill.
Meanwhile, for the sauce, peel the shallot and garlic and add to a pan with oil. Cook until translucent. Add tomato paste, spices, chile pepper, honey, hot-pepper sauce and lime juice. Season with salt and pepper and mix with with 200 ml (appoximately 3/4 cup) of water. Bring to a simmer over medium heat and cook until thick, about 10 minutes. Let cool.
For the pork, rinse the chops and pat dry. Brush with a little oil and grill on the preheated grill, turning occasionally, about 12 minutes. Brush with the sauce occasionally.
Pat the eggplant slices dry, brush with oil and season with pepper. Grill eggplant, turning frequently.
Serve eggplant with the cutlets.
