FRIJE

Name: Filet mignon skewers with eggplant | WW 8PB
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 garlic clove; 600 g of pork tenderloin; 1 teaspoon of thyme; 2 teaspoon of olive oil; 2 eggplant; 8 leaf of bay leaf; 60 g of ricotta; 15 g of pine nut

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Filet mignon skewers with eggplant | WW 8PB

Weight Watchers WW Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 20 minutes

Cost per serving: 3,03 €

Energy: 278 kcal / serving

Instructions

1. Preheat the oven to 200°C (400°F). Peel and crush the garlic. Cut the filet mignon into 16 slices. Place them in a bowl with the garlic and crumbled thyme. Drizzle with half of the olive oil, mix well, and let marinate for 1 hour.
2. Cut the eggplant into 16 thin slices lengthwise. Drizzle them with the remaining oil and season with salt and pepper. Place a piece of meat in the center of each eggplant slice. Roll them up. Skewer them on wooden or metal skewers, alternating with bay leaves.
3. Place on a baking sheet lined with parchment paper and bake for 20 minutes. The meat should be well cooked and the eggplant golden.
4. Blend the pine nuts and mix them with the ricotta cheese; season with salt and pepper. Serve the skewers hot with a dollop of sauce.