Sounds complicated - not. Eggplant this time of year is incredibly delicious. Buy a nice big purple skinned eggplant (unless you have homegrown), wash, slice and cube. The skin can stay on given this season... not out of season as in greenhouse grown. Eggplant Goulash goes like this: saute your cubed eggplant in a bit of coconut oil and as much olive oil as you can afford and throw in some green pepper. Sprinkle in fresh dried herbs: rosemary, mint and oregano as well as a dash of sea salt and garlic powder. Then add fresh petite diced red tomato and 1/4 cup of heavy cream. Simmer for 10 min.
When that time has passed, remove your goulash and get ready to pan fry in olive oil your pork loin medallions which have lain in red wine and balsamic vinegar for the last 10 min. -while you made the goulash.
Boil your buckwheat groats (mix with brown rice if you like) and ladle onto a low lipped serving platter. Top with goulash and pork.
~Tutti a Tavola!
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