Chef critique

Armenian Pork with Eggplant

The recipe features an appealing combination of spices and techniques, but it suffers from a material lack of seasoning. The amount of salt provided for both the meat and the large volume of vegetables is substantially too low. Additionally, the eggplant requires more moisture or fat to cook properly in a skillet without burning.

Score: 6/10

Suggested fixes

Increase the kosher salt to 3/4 teaspoon for the pork and 1 1/2 teaspoons for the vegetables. Update the total kosher salt in the ingredient list accordingly.
Increase the olive oil used for the vegetables in Step 4 to 3 or 4 tablespoons, or instruct the cook to cover the pan for the first 4-5 minutes to help the eggplant steam and collapse without burning.
Dissolve the Step 2 bullet list by moving the preparation of the eggplant and onion into the prose of Step 4, and the preparation of the tomato and garlic into Step 5 where they enter the skillet.

Issues

high / flavor: The recipe is significantly underseasoned. At 1.25% salinity, 12 ounces of pork requires about 4 grams (roughly 3/4 to 1 teaspoon) of kosher salt, but only 1/2 teaspoon is used. Similarly, nearly 1.75 pounds of combined vegetables (eggplant, tomato, onion) need about 8 grams of salt (about 1.5 to 2 teaspoons) for a 1% salinity, yet receive only 1/2 teaspoon.
medium / cookability: One pound of cubed eggplant will act like a sponge and instantly absorb the 2 tablespoons of olive oil in Step 4. Cooking it uncovered for 8 minutes with so little fat will likely cause it to scorch and stick before it tenderizes.
low / clarity: Step 2 uses a bulleted list for disconnected knife work. Bullet lists should be reserved for preparations or mixtures where the ingredients enter the action together, rather than as a standalone prep list.

Strengths

Cohesive and flavorful Mediterranean-inspired ingredient profile.
Correctly instructs resting the pork before slicing.
Total time estimate accurately reflects the preparation, cooking, and resting times.