Middle Eastern Pork & Sumac Potatoes
with Eggplant, Tomato-Herb Salad & Garlic Dip
We could pretend the main attraction here is the tender roasted eggplant with refreshing herbs, or the succulent spiced pork, but that’d be dishonest. If we’re being real, the magic in this dish is the stunning sumac roasted potatoes delicately topped with a smattering of crumbly cheese. It's crispy, filling, earthy and indulgent. We could go on and on, but we’ll let you get on with the eating. Bon appetite!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
eggplant
1 sachet
Garlic & Herb Seasoning
2
tomato
1 bag
herbs
1 packet
pork loin steaks
1 sachet
chermoula spice blend
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and sprinkle over Turkish sumac seasoning and toss to combine.
While the potatoes are roasting, thinly slice eggplant into 1cm round slices. Place on a second lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), sprinkle with garlic & herb seasoning and season with salt and pepper. Roast until golden and tender, 15-20 minutes.
While the eggplant is roasting, roughly chop tomato. Pick and thinly slice herbs. In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
When the potatoes have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, then drizzle over the honey, cover and rest for 5 minutes.
Transfer eggplant to a serving plate and top with tomato salad. Sprinkle over herbs.
Slice Middle Eastern pork steak. Top potatoes with crumbled cheese. Bring everything to the table to serve. Help yourself to pork, crumbly cheese sumac potatoes, eggplant and tomato-herb salad. Serve with garlic dip.