Medallions of pork fillet with slow-cooked aubergine, feta cheese and olives

Method

1. First, cook the aubergine. Lightly salt over the aubergine and set aside.

2. Heat the olive oil in a large, heavy-based frying pan. Add the aubergine and garlic.

3. Gently fry the aubergine for 30 minutes, stirring occasionally. Remove the garlic. Add the olives and feta, mixing well. Add the lemon juice and black pepper.

4. While the aubergine is cooking, prepare the pork. Place the pork medallions between cling film and flatten, using a cook's mallet or a rolling pin. Coat the pork medallions in the dry rub and set aside.

5. Once the aubergine has nearly completed cooking, heat two tablespoons of olive oil in a large frying pan.

6. Add the pork medallions and fry each medallion for 2-3 minutes on each side, until the pork is cooked through.

7. Serve the pork medallions with the slow-cooked aubergine, lemon wedges and Greek yoghurt.

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Ingredients

1 Pork fillet, sliced into two medallions
2 tbsp Olive oil

For the dry rub:

1 tbsp dried oregano
1 tsp Cumin
1 tsp celery salt
1 tsp garlic powder

For the slow-cooked aubergine:

1 large aubergine, cut into large cubes
Salt
4 tbsp Olive oil
1 clove garlic, peeled
50g pitted Kalamata olives, roughly chopped
125g Feta cheese, cubed
juice of 1/2 lemon
freshly ground black pepper

To serve:

1/2 lemon, cut into wedges
Greek yogurt

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