Pork baked with mushrooms, tomatoes and eggplants

6 servings

30 minutes

This recipe is a true symphony of flavors from Russian cuisine. Tender pork entrecôtes with a golden crust, baked alongside white mushrooms, juicy tomatoes, and aromatic eggplants create an exquisite combination of textures and tastes. The rich and intense flavor is enhanced by a final soak in lemon-garlic sauce that highlights its tenderness. The origins of such a dish trace back to traditional Russian feasts where meat dishes were always the centerpiece. Mushrooms symbolize forest wealth and complement the composition, while eggplants add a hint of spiciness. This dish is perfect for a warm family dinner or festive gathering, delighting both gourmets and lovers of classic Russian cuisine.

Energy value per serving

• Calories: 757.4
• Proteins: 60.8g
• Fats: 52.5g
• Carbohydrates: 7.1g

Ingredients

• Pork entrecotes: 1.2 kg
• White mushrooms: 300 g
• Tomatoes: 300 g
• Eggplants: 300 g
• Garlic: 3 clove
• Lemon: 1 pc
• Olive oil: 100 ml
• Butter: 50 g
• Vegetable oil: 50 ml
• Parsley: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the mushrooms into 5 mm cubes. Cut the eggplants the same way, sprinkle with salt, let sit for ten minutes, and squeeze out the water. Remove the cores from the tomatoes and cut them into the same cubes.

   Required ingredients:

   • White mushrooms: 300 g
   • Eggplants: 300 g
   • Tomatoes: 300 g
   • Salt:  to taste

2. Fry the pre-salted pieces of pork, about 7-8 mm thick, in vegetable oil: two minutes on one side, two minutes on the other. At the end, add butter and finish cooking the meat in the oily foam for about a minute. Set the entrecôtes aside in a warm place.

   Required ingredients:

   • Pork entrecotes: 1.2 kg
   • Vegetable oil: 50 ml
   • Butter: 50 g

3. In the same pan, fry the mushrooms until golden brown, then transfer them to paper towels to absorb excess oil. Do the same with the eggplants.

   Required ingredients:

   • White mushrooms: 300 g
   • Eggplants: 300 g

4. Mix mushrooms and eggplants with fresh tomatoes and a pinch of chopped parsley, place on the meat, and put it in an oven preheated to 180 degrees for seven minutes.

   Required ingredients:

   • White mushrooms: 300 g
   • Eggplants: 300 g
   • Tomatoes: 300 g
   • Parsley: 30 g

5. Mix olive oil, lemon juice and zest, crushed garlic, and parsley, then season with salt and pepper. Drizzle this sauce over the meat when serving.

   Required ingredients:

   • Olive oil: 100 ml
   • Lemon: 1 piece
   • Garlic: 3 cloves
   • Parsley: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste