recipes
Greek Grilled aubergine salad with feta stuffed pork
Serves: 2-3
Ingredients
For the pork
- 2 pork fillet medallions
- Fresh sage leaves
- 200g block feta cheese
- 8 slices Parma ham
- 1 tbsp olive oil
For the salad
- 1 large aubergine, cut into slices
- Salt and pepper
- 8 black kalamata olives
- Handful rocket leaves
- 150ml plain yogurt
- Drizzle extra virgin olive oil
- 1 clove garlic, finely chopped
- Fresh mint leaves
Method
Start this recipe by seasoning the aubergine with salt and pepper and grill on both sides for 2-3 minutes till cooked through. Put aside. Next, start the pork. Season the pork medallions with pepper and quickly pan fry on both sides in a pan. Remove from the pan, place a slice of feta on each piece, then a sage leaf and wrap up in Parma ham. Return to the pan and cook for a few more minutes on both sides till crispy. Meanwhile, lay the aubergine slices on both sides and toss over the rocket leaves, black olives and mint leaves. Mix the yogurt with the olive oil and garlic and season with salt and pepper. Drizzle the yogurt over the aubergine salad and serve the Pork medallions on top.
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