Anyone who at least once tasted baked pork ribs will never forget their taste, and if they are cooked with vegetables, they become a gastronomic poem. Tender well-cooked juicy meat is unusually tasty in combination with vegetables.
Pick your recipe
You will need
- - 500 g of pork ribs (if desired, you can replace them with calf or lamb);
- - 2 medium eggplant;
- - 5-6 cherry tomatoes;
- - 1-2 stalks of leeks (optionally 2 heads of onions);
- - 3 tbsp. l pomegranate sauce "Narsharab";
- - 2 tsp hops suneli or oregano;
- - salt, black and red pepper;
- - 3-4 cloves of garlic;
- - 5 tbsp. l vegetable or olive oil.
Instruction manual
1
Slice the pork ribs. Pour ribs with Narsharab sauce and leave warm for 15 minutes.
2
Peel the potatoes and cut into small cubes. We salt and fall asleep potatoes with dry herbs. Mix well.
3
We cut the leek into rings (if we use onions, then we cut in half rings). Cherry tomatoes do not need to be peeled, we cut them into 4 parts each.
4
We clean the eggplants, cut them into cubes and cover them with salt for 15 minutes, then squeeze them.
Squeeze the garlic in vegetable or olive oil.
5
Take a large baking dish, preferably with a non-stick coating. We spread all the ingredients in layers and pour garlic oil, pepper and salt.
Bake for 1-1.5 hours at a temperature of 180 degrees.
note
From this number of products, you will get 6-8 large servings.
Useful advice
Of course, you can replace the Narsharab pomegranate sauce with ketchup, but the dish will lose from this, since the sauce is an ideal addition to fatty meat.