1 tablespoon of olive oil (for greasing)
1 tablespoon of salt
5 cloves of garlic, minced
1.5 kg of wild boar chop
1/4 cup of lemon juice
1 tablespoon of grated lemon zest
2 medium eggplants (600g), sliced into rounds
1 can of crushed tomatoes (400g)
1 tablespoon of oregano
1 tablespoon of olive oil (for greasing)
1 tablespoon of salt
5 cloves of garlic, minced
1.5 kg of wild boar chop
1/4 cup of lemon juice
1 tablespoon of grated lemon zest
2 medium eggplants (600g), sliced into rounds
1 can of crushed tomatoes (400g)
1 tablespoon of oregano
Preheat the oven to 200°C (hot)
Grease a large baking dish with olive oil
Mix the salt and garlic to create a paste
Temporarily season the wild boar chop with it and arrange in the prepared baking dish
Douse with lemon juice and sprinkle with grated lemon zest
Top with eggplant and crushed tomatoes, and sprinkle with oregano
Cover with aluminum foil and bake at preheated oven temperature until the meat is golden brown (about 1 hour and 10 minutes)
Transfer to a serving dish and serve immediately
288 calories per serving
