Fillet of Pork with Capers and Pureed Eggplant
This wonderful pork dish is great combination of flavors and textures. The aubergine puree melts in your mouth.
4 fillets of pork
1 onion chopped
2 cloves of garlic chopped
50 gr of capers
1/2 lt of chicken stock
1 glass of white wine
For the pureed eggplant
50 g of butter
50 g of flour
1/2 lt of milk
juice of one lemon
1. Sauté the pork fillet with the onion and the garlic, and douse with the wine.
2. Add the capers, thyme and chicken stock and cook until the meat is done and the sauce has thickened.
Roast the aubergine, peel and allow the flesh to drain well of all juices.
Prepare a béchamel sauce with the butter, flour and milk, salt and pepper, then add the aubergine flesh.