Cook Time: 30 Minutes
Heat grill until medium/high. Cut small slits in the eggplants and place one slice of garlic in each of the slits. Place on the grill and cook until blackened all over (approximately 15-20 minutes).
Remove from grill and allow to cool until cool enough to handle. Remove outside skin and place the inside into a bowl and mash with a fork. You may need to chop with a knife before mashing.
In a saute pan on the grill, heat the oil and add the chopped onions. Saute the onions until beginning to brown. While the onions are browning, season the smoked pork chops with salt and pepper and place on the grill. Cook chops 4 minutes per side.
Add the mashed eggplant to the saute pan and heat through. Stir in the tomatoes and cilantro. Salt and pepper to taste.
Serve chops atop the mashed eggplant and tomato salad. Garnish with extra cilantro.
Recipe and photo by Smithfield.