Pork loin, aubergine and cheese mille-feuille

Method

1. Put the tomato on to cook over a low heat with a little oil and salt.
2. Season the loin with salt and sear it quickly on both sides in a frying pan with very little oil.
3. Salt the aubergine, sliced about 1/2 cm thick, and sear it quickly on both sides in the pan with very little oil.
4. On a tray lined with baking paper, build the mille-feuilles: a piece of loin, tomato sauce, a piece of cheese, 2 pieces of aubergine (if medium; 1 if large and 3 if small), then repeat. Finish with 2 not-too-thin slices of goat’s cheese.
5. Bake for 10 minutes at 180° and then another 10 on the grill setting (the oven should be preheated).
6. You can swap the goat’s cheese for grated cheese.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 410 g	100 g	% IR*	Share
Energy	485 kcal	118 kcal	24 %
Fat	26 g	6.3 g	37 %
of which saturates	13 g	3.2 g	65 %
Carbohydrate	12 g	2.9 g	5 %
of which sugars	7.9 g	1.9 g	9 %
Fibre	4.7 g	1.1 g	—
Protein	48 g	12 g	96 %
Salt	1.9 g	0.5 g	32 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Goat's cheese log: 25 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos