Grilled Pork and Eggplant Napoleon With Gremolata

8 07 2013

Gremolata is an Italian chopped herb condiment, typically made with lemon zest, parsley and garlic. It’s a great accompaniment to grilled meat and/or veggies, and a great way to use up your abundant garden herbs. Here I’ve paired it with a combo of grilled pork and eggplant – delicioso!

Grilled Pork and Eggplant Napoleon With Gremolata

Grilled Pork and Eggplant Napoleon With Gremolata

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4-6 small pork medallions
  • 1 small eggplant, sliced into thick rounds
  • Zest of one large lemon
  • 1 large or 2 small cloves garlic, finely minced
  • 2 Tbsp finely chopped parsley
  • 1 and 1/2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Combine the lemon zest, garlic, parsley and salt and pepper in a small bowl, cover with plastic, and refrigerate for an hour.

You can marinate the pork if you’d like, or just move right to grilling it. I like to marinate it for a half hour or so in a little Worcestershire sauce, lemon juice, olive oil, 2 small garlic cloves crushed and salt and pepper – just whisk all the ingredients together and add the pork. Cover and refrigerate for a half hour. Remove from refrigerator and bring to room temp before grilling it.

Preheat grill to medium-high, around 300 degrees.

Coat eggplant slices with a little olive oil, salt and pepper before grilling.

Grill the pork medallions and eggplant slices a few minutes on either side, allowing good grill marks to form and cooking through. Remove and let rest 5 minutes before serving.

Layer pork medallions in between eggplant slices on individual plates to form a “napoleon” and top with gremolata. Serve with a side like rice, potatoes or a salad. Here I’ve served the napoleons with leftover barley salad (recipe posted recently below).




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