Pork tenderloin with eggplant

Ingredients:

• 2 pieces of pork tenderloin (about 700 g total), cut into 4 equal parts
• 3 mild (not hot) peppers, such as Hungarian or banana, halved and seeded
• 1 small jalapeño pepper, halved (remove seeds for less heat)
• 2 medium eggplants (400g total)
• 1 bunch of green onions
• 6 cloves garlic, unpeeled
• 1 tsp ground cumin
• 1 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 0.5 tsp paprika, plus a little for garnish
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat a roasting pan. Line the bottom of the uncovered roasting pan with foil.
   
   Place the peppers, jalapeños, eggplant, green onions, and garlic on a sheet of foil and cook until golden brown, about 3 minutes per side. Cover the vegetables with a damp towel to cool, then peel the peppers and eggplant. Peel the garlic. Coarsely chop the vegetables and garlic and place in a bowl.
2. Season the pork with cumin, salt, and pepper. Heat the olive oil in a skillet over medium heat. Add the pork and cook, turning, until golden brown, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 145°F (65°C), about 8 minutes more. Set the pork aside.
3. Add lemon juice to the pan, then add the eggplant mixture and paprika; heat through. Season with salt, pepper, and parsley. Slice the pork and serve with the eggplant. Garnish with paprika.
   
   You can bake pork under a pastry crust and serve with green leafy salad.