Roast Pork Chop with Aubergine and Plantain

"Yum!" is an understatement...

I'm crazy about food and I'm ALWAYS experimenting! I break limits or "norms" when it comes to food and my palate loves that excitement!It's not uncommon at all, but instead of dicing aubergine the way people typically do, I stuffed it instead! Served with oven baked plantain and roast pork chop, it was a very yummy meal with different flavours that worked well together.

Ingredients:

1/2 aubergine, the round side

1/4 green, yellow and red peppers

one egg

salt

seasoning

garlic clove

1 plantain

1 pork chop

olive oil

Method:

                            

1.  Slice up your plantain into extremely thin slices and place them on an oven tray. Let them bake while you prepare everything else. Cut out the flesh in the middle of the aubergine as shown in the images above

2. Dice up the peppers and chop the garlic as shown above

                                          

3. Stirfry the peppers and egg on the side (as it takes forever to cook inside the aubergine) Stuff the aubergine with the stirfry, add a bit of oil, seasoning and oregano. Season the pork chop with desired seasoning, and add extra peppers on to it for flavour. Bake the aubergine along with the pork chop at a low heat to ensure it cooks well. Increase heat later to brown. Bon Appetit!