Pork Medallions with Roasted Tomatoes and Smoked Eggplant Purée

Preheat oven to 285C. 

Wash tomatoes well, remove green tops. Cut in half, and place onto baking tray lined with wax paper. Finely mince aromatic herbs and garlic clove. Place in small bowl and blend, set aside. Dress tomatoes well with olive oil and salt. Top with diced aromatic herbs and garlic blend. Cover tightly with foil. 

Bake tomatoes in preheated oven for at least 1 hour, or until tomatoes are softened to the touch and give off lovely tomato aroma.

Wash eggplants thoroughly, dry well. Turn on two burners on stovetop, set to medium heat. Place eggplants directly on top of flame and allow to cook until eggplant peels are slightly burned, and there is an aroma of smoking food in the air. 

Turn eggplants often as they cook, being careful not to pierce the outer skin. Remove from heat only once well-cooked and softened, approximately 10-15 minutes. Allow eggplants to cook, and remove skins. Coarsely chop, set aside.

Peel and finely slice small golden onion, set aside.  In medium sauté pan, coat bottom with extra-virgin olive oil, and add onion and fresh thyme. Allow to cook for a few minutes, then add chopped eggplants. Adjust to taste with salt, and allow to cook for a few more minutes.

Place mixture while still hot into standard-size blender, and mix well adding a bit of olive oil to help get to smooth, creamy consistency.

Slice pork loin into medallions approximately 3-4 cm thick, set aside.

Heat non-stick frying pan (or coat standard pan with olive oil and heat well) and coat bottom with olive oil. Once well heated, add pork slices and allow to brown nicely on each side, seasoning to taste on each side with salt & pepper. 

Be careful not to overcook as this will make meat too dry. Remove pan from heat, and allow to rest 3-4 minutes.

Place serving of eggplant purée onto each individual plate, and add few tomatoes alongside purée. Top with meat slices, and garnish with drizzle of extra-virgin olive oil. Serve hot immediately.