Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Cut 12 ounces pork loin crosswise into two 1-inch-thick chops and pat them dry. Season all over with:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground sumac
   • 1/2 teaspoon paprika
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned pork stand for 15 minutes while completing the remaining prep.

2. 2.

   Cut 1 medium eggplant into 3/4-inch cubes and thinly slice 4 ounces red onion; keep them together for the skillet.

3. 3.

   Dice 8 ounces Roma tomato and mince 1 garlic clove; keep them together but separate from the eggplant mixture.

4. 4.

   Make the garlic yogurt by combining:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon fresh lemon juice
   • 1 minced garlic clove
   • 1/4 cup chopped fresh parsley
   • 1/4 teaspoon kosher salt

   Set the garlic yogurt aside for serving.

5. 5.

   Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the prepared eggplant and onion, season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper, and toss for 2 minutes. Add 2 tablespoons water, cover, and cook for 5 minutes so the eggplant steams and begins to collapse.

6. 6.

   Uncover the skillet and cook the eggplant mixture for 5 minutes, stirring occasionally, until lightly browned. Add the prepared tomato and garlic and cook uncovered for 4 minutes, stirring occasionally, until the tomato becomes saucy and the eggplant is tender. Transfer the vegetables to a platter and cover loosely.

7. 7.

   Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Sear the seasoned pork for 4 to 5 minutes per side, reducing the heat to medium if the spices darken too quickly, until browned and the center reaches 145°F. Transfer the pork to a board and rest for 5 minutes.

8. 8.

   Slice the rested pork across the grain. Divide the eggplant mixture between two plates, arrange the pork on top, and finish with the garlic yogurt.