It takes only a few minutes to make this slow cooker pineapple pork dish. When you combine all the ingredients, a beautiful, moist, and delectable roast will be ready in a few hours! My husband and our four teenage sons have proclaimed this roast their favorite dish, so serve it with a salad and some warm rolls for a delicious dinner that everyone will enjoy.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¾ pounds eggplant, cut into 1/2-inch slices
- 1 tablespoon coarse kosher salt
- 4 cloves garlic, crushed
- 3 tablespoons red wine vinegar
- ½ cup olive oil, or as needed
- salt and freshly ground black pepper to taste
- ¼ cup cilantro, chopped
Instructions
- Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
- Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
- Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
- Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.