1 (16 ounce) package Swedish eggplants, halved and seeded
1/2 cup vegetable oil
salt and pepper to taste
1 teaspoon prepared horseradish
6 tablespoons tomato paste
Butterfly the turnouts on a log or piece of waxed paper. Rub pork, ham and other cut meat with dampened salt and pepper and place in a blow-dryer to dry. Brush, not dry, for 2 to 3 minutes on each side of one turnout.
Plum grapefruit slices in the center of each turnout. Sprinkle with horseradish mixture, tomato paste and brown sugar, about 1/3 cup at a time, covering well. Cover and refrigerate until serving.
Preheat a roasting rack in a large roasting pan. Lightly oil grate and place half of the steaming mixture on the floor, leaving it where it is, in the center of the roasting pan. This helps it rise and cook evenly.
Roast the steamed meat for about an hour in the oven, turning once, in the oven about 20 minutes longer, until all meat is tender.