Title: Courgette and Aubergine with Pork
Categories: Main course, Pork*, One-dish me, Quick dishe
Yield: 4 Servings

400 g Boneless pork loin; partly
-frozen, sliced into thin
-strips
1 Clove garlic; minced
1 sm Courgette, halved and thinly
-sliced; about 200g
1 sm Aubergine, halved and thinly
-sliced
1 Onion, sliced in rings
S&P; to taste
1 ts Paprika
1 1/2 tb Vegetable oil
1/8 l Yogurt

For US-Americans: courgette=zucchini, augergine=eggplant.

Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large
frying pan. Add the meat and garlic; stir-fry till the meat is brown.
Remove meat from the pan; set aside and keep warm.

In the same pan, stir-fry the onion for about 2 minutes. Add the courgette
and the aubergine and stir-fry over high flame about 4 minutes, until
brown. Return the meat to the pan. Stir in the yogurt; heat till warmed
through, without boiling.

Serve over brown rice.

Yield: 4 servings 205 cal per serving
Recipe By : Tip (?)

Posted to EAT-L Digest 11 November 96

Date: Tue, 12 Nov 1996 09:02:44 +0100

From: Kaye Sykes