Start this recipe by seasoning the aubergine with salt and pepper and grill on both sides for 2-3 minutes till cooked through. Put aside. Next, start the pork. Season the pork medallions with pepper and quickly pan fry on both sides in a pan. Remove from the pan, place a slice of feta on each piece, then a sage leaf and wrap up in Parma ham. Return to the pan and cook for a few more minutes on both sides till crispy. Meanwhile, lay the aubergine slices on both sides and toss over the rocket leaves, black olives and mint leaves. Mix the yogurt with the olive oil and garlic and season with salt and pepper.  Drizzle the yogurt over the aubergine salad and serve the Pork medallions on top.

Serves 2-3

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