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Ingredients
- 2 cups pork loin
- 1 clove garlic minced
- 1 small eggplant halved
- 1 each onions sliced
- 1 teaspoon paprika
- 1 1/2 tablespoons vegetable oil
Method
- 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 until 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 until warmed through, without boiling.
- Serve over brown rice.
