Wild Boar Cutlet with Tomato and Eggplant

Name: Wild Boar Cutlet with Tomato and Eggplant
Yield: 6
Ingredients: 1 tablespoon of olive oil (for greasing); 1 teaspoon of salt; 5 cloves of garlic, minced; 1.5 kg of wild boar cutlet; 1/4 cup of lemon juice; 1 tablespoon of grated lemon zest; 2 medium eggplants (600 g), sliced; 1 can of tomato puree, without draining (400 g); 1 teaspoon of oregano

1
1 tablespoon of olive oil (for greasing)
2
1 teaspoon of salt
3
5 cloves of garlic, minced
4
1.5 kg of wild boar cutlet
5
1/4 cup of lemon juice
6
1 tablespoon of grated lemon zest
7
2 medium eggplants (600 g), sliced
8
1 can of tomato puree, without draining (400 g)
9
1 teaspoon of oregano

Ingredients

1
1 tablespoon of olive oil (for greasing)
2
1 teaspoon of salt
3
5 cloves of garlic, minced
4
1.5 kg of wild boar cutlet
5
1/4 cup of lemon juice
6
1 tablespoon of grated lemon zest
7
2 medium eggplants (600 g), sliced
8
1 can of tomato puree, without draining (400 g)
9
1 teaspoon of oregano

Directions

1
Preheat the oven to 200°C (hot)
2
Grease a large baking dish with olive oil
3
Mix the salt with garlic to obtain a paste
4
Season with it the wild boar cutlet and arrange in the prepared baking dish
5
Drizzle with lemon juice and sprinkle with grated lemon zest
6
Top with eggplant and tomato and sprinkle with oregano
7
Cover with aluminum foil and bake at the preheated oven until the meat is golden brown (around 1 hour and 10 minutes)
8
Transfer to a serving platter and serve immediately
9
288 calories per serving