All components of the ratatouille – eggplant, zucchini, tomatoes, green onions – grilled until appetizing marks, and then mixed like a salad and served with grilled natural pork cutlets. Pork is pre-soaked in the ginger mixture and then grilled, smeared with sticky spicy brown sugar icing with ginger and red pepper. Part of this glaze is for serving. To fry pork loin it also takes only a few minutes, and in a short time you have to the table is an exquisite dish filled with bright tastes. The recipe is excellent suitable for picnics. Nutrition value per serving: (total 4) Calories 560, total fat 35 g, saturated fat 9 g, protein 40 g., carbohydrates 25 g., fiber 4 g., cholesterol one 10 mg., sodium 250 мг., сахар 0 г. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets from the middle of the loin, boneless (2 cm thick; 170 g each)
- 1/4 Art. brown sugar
- 7 cm. Ginger root, peeled and finely chopped
- 1/4 Art. olive oil + optional for grilling
- A pinch of red pepper flakes
- 1/3 Art. red wine vinegar
- 1 small or half large eggplant, chopped circles 1 cm thick.
- 1 zucchini, cut lengthwise in half and sliced into 0.5 cm thick slices.
- 1 bunch green onion, trimmed
- 1 tbsp. cherry tomatoes
- 1/4 Art. fresh basil
Recipes with similar ingredients: pork loin, pork, zucchini, eggplant, cherry tomatoes, ginger root, brown sugar, wine vinegar, green onions, basil
Recipe preparation:
- Preheat the grill to moderate heat. Mix in large bowl 1 tbsp. warm water, 2 tbsp. l salt, 1 tbsp. l brown sugar and half ginger; mix until sugar is completely dissolved and salt. Add pork cutlets, fill with cold water to cover them completely. Let it brew for 10 minutes. Drain and dry the meat, salt.
- Meanwhile, in a small skillet over medium heat, heat 2 Art. l olive oil. Add the remaining ginger and cereal red pepper and fry until ginger hiss, 2 minutes. Add vinegar and the remaining 3 tbsp. l brown sugar. Cook stirring until the glaze thickens, 3-5 minutes. Pour 2 tbsp. l glaze in a small bowl for greasing meat on the grill, rest set aside for submission. [center] [/ center]
- Lubricate the grill rack with olive oil. Mix in large bowl of eggplant, zucchini, green onions and tomatoes with the remaining 2 Art. l olive oil, salt. Grill vegetables until readiness, 3-5 minutes on each side; shift the bow to chopping board, and put the rest of the vegetables in a large bowl. Fry pork patties until cooked and toasted, 4-6 minutes on each side, pouring on deferred glaze for the last few minutes of frying.
- Chop green onions; add to vegetables along with basil. Cover the patties with the remaining glaze. Serve with vegetables.
