Remove the stem end from the eggplant, cut lengthwise into four pieces and soak in a bowl of water. Once the bitterness of the eggplant has leeched out, drain the eggplant, season with salt and pepper and coat with flour.
Wrap the pork slices around the eggplant diagonally, season with salt and pepper and coat with flour. Put on a plate, cover with plastic wrap, and microwave for 3 minutes.
Heat a pan and add the eggplant and pork pieces, without adding oil. Cook until the meat has changed color and they're nicely grilled. Mix the ponzu and soy sauce together to make the dipping sauce.
Transfer to a serving plate and enjoy with the sauce and lemon juice.
Story Behind this Recipe
I came up with this easy side dish recipe using things I already had in the refrigerator that still didn't look like I was cutting corners.
- Adjust the heating time depending on your microwave. - This tasty when cooked until crispy. Cook to your desired texture. For a crispy finish, wipe the oil that comes out of the pork as you cook it.