A quick, easy dinner, get out that wok or skillet!
Are you one of those people who likes cooking more in the Fall/Winter than the summer? I love cooking anytime of the year, but there is something about cooking when the temperatures start to drop a little and the leaves are falling/or turning colors (that doesn’t happen until later in the year for us here in Texas.) that makes me want to do a big hearty meal.
This isn’t a big hearty meal but actually a very healthy quick dinner you can throw together for a one pan stir-fry that will have you wanting to try your own variations.
Do you love eggplant as much as I do? It’s hard for me to pass up eggplant parmesan and I love eggplant caponata. I’ve fried eggplant chips and served with a drizzle of honey after having this tapas in Spain; and I’ve seen eggplant hummus at Trader Joe’s but have not tried that yet.
I love finding new blogs and recipes that make me want to go back often and look to see what they have posted. This recipe came from Farmhouse Deliver which is a company in Austin that delivers fresh vegetables and pasture-raised meats to your door and looked so appealing that I didn’t change one thing and made it exactly as they posted; they did suggest serving it along with some steamed rice (I will do that next time). Take a look at some of their recipes; there’s a Pink Grapefruit and Bittersweet Chocolate Tea Cake that looks like it needs to be made to go with a pot of tea.
BLAST FROM THE PAST: You should be able to start finding fresh beets at your farmer’s market or the grocery store should have them year round. I loved this Roasted Beet Napoleon and can wait to make it this fall.
Mix the marinade ingredients.
The recipe called for a pork tenderloin but I had some pork chops in the freezer so I cut them into strips. Mix with the marinade and refrigerate for a few hours.
Saute the pork strips in 1-2 tablespoons of olive oil until no longer pink. Add in the crushed pepper; then remove from skillet and set aside.
In the same skillet, saute the eggplant for 6-7 minutes just until it starts to get tender and a little brown.
Add the pork back in the skillet and season to taste with salt and pepper.
Add in the kale a couple of handfuls at a time until you think you have enough. I added about 6 cups because it cooked down pretty quickly.
Serve along with a big pile of white steamed rice and enjoy.
- 1 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 1 Tbsp. sugar
- 2 cloves garlic
- 1 tsp. thyme
- 1 lb. pork tenderloin, sliced lengthwise into thirds*
- 1 medium eggplant
- 1 bunch greens like kale or collards
- 3 dried chiles
- Cut eggplant into 1-inch cubes and place in a colander. Salt heavily and allow to sit for 30 minutes. Rinse thoroughly and pat dry (this will help draw out moisture to reduce bitterness and allow the eggplant to maintain firmness). Next, prepare your marinade for the pork by combining mustard, soy sauce, sugar, thyme, and garlic. Cover the tenderloin with the marinade and let sit for at least 10 minutes (up to an hour) at room temperature.
- Heat 2 tablespoons of oil in a heavy cast iron skillet and cook pork for 5 -6 minutes on medium high heat, turning the pork once to brown on both sides. Reduce heat and cook for 2-3 more minutes until slightly pink in the center. Remove from heat. Set aside to rest. Cut into 2-inch pieces. Add eggplant to the cast iron skillet and cook for 6-7 minutes until tender. Add chilies and cook for 1-2 minutes, then add sliced pork and greens. Cook for 2-3 minutes until your greens are bright and slightly wilted. Remove from heat and serve spooned over rice.
- I used a pound of pork chops because that was what I had in the freezer and I cut them off the bone and into strips about 3/4" wide.
- The author of this recipe also suggest using summer squash, turnips, radish, green beans, cauliflower or carrots.