Golden baked with eggplant sauce, hummus, guacamole

Golden baked with eggplant sauce, hummus, guacamole

Preparation time:
15 minutes

Cooking time:
6 minutes


  • Fiorani golden pork fillets 600 g
  • Eggplant 2
  • 2 cloves garlic
  • Lemon juice 2
  • Lime the juice out of the way
  • Evo oil 30 g
  • Tahina 60 g
  • Chickpeas already boiled 250 g
  • Avocado Hass 2
  • 1 small white onions
  • Copper tomatoes 1
  • Parsley to taste
  • Coriander to taste
  • Pistachios to taste for garnish
  • Salt to taste

How to make it



Cook the whole aubergines in a static oven at 180 ° C for an hour and a half, then empty them and blend the pulp with: 1 lemon juice, 1 clove of garlic, 30 g of tahini, 15 g of oil and salt. Then blend the chickpeas with the remaining tahini, the other clove of garlic, the rest of the oil and the juice of the second lemon. Season with salt to taste. Mash the avocado pulp with chopped lime, onion and tomato, salt.


Heat a non-stick pan and cook the pork fillets until golden brown: it will take 5-6 minutes, turning them halfway through cooking.


Serve the aubergine cream with chopped pistachios, hummus with parsley and guacamole with chopped coriander. Next to the three sauces, stack the golden Fiorani.