Heat the eggplants directly on your fire source (stove top) and turn every so often until they are entirely soft
Peel off the eggplant skin and roughly chop the eggplant
Place the chopped eggplant in a bowl and mash it with a fork. Mix in the olive oil, lemon juice, chilli pepper, salt and pepper.
Place the eggplant mixture in the refrigerator and allow to cool
Coat the fish fillets in the flour and lightly fry them
Serve the eggplant salad with the fried fi sh on top and garnish with parsley and large grains of sea salt
Tip: Red mullet (Wellgoods) doesn’t need a lot of cooking time and it also complements bean dishes very well.
Serving Size 1
Servings 0
