Serves 4
400 g boneless pork loin sliced into thin strips
1 clove garlic, minced
1 small courgette, halved and thinly sliced
1 small aubergine, halved and thinly sliced
1 onion, sliced in rings
salt & pepper to taste
1 tsp paprika
1 ½ tbsp vegetable oil
125 ml yoghurt
Mix the meat with salt, pepper and paprika.
Heat the oil in a wok or a large frying pan.
Add the meat and garlic; stir-fry until the meat is brown. Remove meat from pan, set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high heat about 4 minutes, until brown.
Return the meat to the pan, stir in the yoghurt and heat till warmed through but without boiling.
Serve over brown rice. | 
