Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 600g eggplant 8. pork fillet 4 tablespoons tomato paste 1 red onion 1 pinch of cumin seeds 1 / 2 cup dry white wine 200g. of snow peas 1 / 2 lemon 30g. grated pecorino cheese extra virgin olive oil thyme salt PROCEEDINGS -------------------------- cut in half 'for the long and incidetene eggplant pulp.
Cook them with two tablespoons of oil over medium heat for 5 minutes with the skin side up and then let them cool. Cut the pork into slices thick 1/2cm. that will reduce in small pieces. Chop the onion and fry in three tablespoons of olive oil and cumin. Add meat and thyme and saute over medium heat for 3 minutes.
Cook them with two tablespoons of oil over medium heat for 5 minutes with the skin side up and then let them cool. Cut the pork into slices thick 1/2cm. that will reduce in small pieces. Chop the onion and fry in three tablespoons of olive oil and cumin. Add meat and thyme and saute over medium heat for 3 minutes.
