Anyone who has tasted baked pork ribs at least once will never forget their taste, and if they are cooked with vegetables, they become a gastronomic poem. Delicate, well-done, juicy meat is extremely tasty when combined with vegetables.
It is necessary
- - 500 g of pork ribs (if you wish, you can replace them with veal or lamb ribs);
- - 2 medium eggplants;
- - 5-6 cherry tomatoes;
- - 1-2 stalks of leeks (optional 2 heads of onions);
- - 3 tbsp. l. pomegranate sauce "Narsharab";
- - 2 tsp hops suneli or oregano;
- - salt, black and red pepper;
- - 3-4 cloves of garlic;
- - 5 tbsp. l. vegetable or olive oil.
Instructions
Step 1
Chop the pork ribs. Pour ribs with Narsharab sauce and leave warm for 15 minutes.
Step 2
Clean the potatoes and cut them into small cubes. Salt the potatoes and cover them with dry herbs. Mix well.
Step 3
Cut the leeks into rings (if we use onions, then cut them into half rings). Cherry tomatoes do not need to be peeled, we cut them each into 4 parts.
Step 4
We clean the eggplants, cut into cubes and cover with salt for 15 minutes, then squeeze.
Squeeze the garlic into vegetable or olive oil.
Step 5
Take a large baking dish, preferably with a non-stick coating. We lay out all the ingredients in layers and fill with garlic oil, pepper and salt.
We bake for 1-1, 5 hours at a temperature of 180 degrees.
