FISH AND EGGPLANT RECIPE RECIPES

Name: Baked Fish with Eggplant
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tablespoons olive oil; 32 ounces white fish fillets (skin removed and cut into chunks); 4 ripe tomatoes (chopped); 1 Eggplant (diced); 1 clove garlic (finely chopped); 1 tablespoon lightly crushed peppercorns; 1 lemon (juice); salt; 0.667 cup plain Yogurt; 1 teaspoon toasted Cumin (lightly crushed); 1 red Bell pepper (shaved into thin strips); cilantro

BAKED FISH WITH EGGPLANT RECIPE | EAT SMARTER USA

Baked Fish with Eggplant recipe | Eat Smarter USA image

The Baked Fish with Eggplant recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
32 ounces white fish fillets (skin removed and cut into chunks)
4 ripe tomatoes (chopped)
1 Eggplant (diced)
1 clove garlic (finely chopped)
1 tablespoon lightly crushed peppercorns
1 lemon (juice)
salt
0.667 cup plain Yogurt
1 teaspoon toasted Cumin (lightly crushed)
1 red Bell pepper (shaved into thin strips)
cilantro

Steps:

Heat the oven to 200°C (180° fan) 400°F gas 6. Pour the olive oil into a large roasting tin.
Add the fish, tomatoes, aubergine, garlic clove, peppercorn and lemon juice. Season with salt and carefully toss together.
Bake for 15-20 minutes until everything is cooked.
Stir together the yoghurt and cumin.
Put the fish and vegetables onto warmed serving plates. Spoon a little yoghurt onto each plate. Garnish with red pepper strips and coriander.

FISH AND EGGPLANT STEW RECIPE - FOOD.COM

Fish and Eggplant Stew Recipe - Food.com image

This recipe comes from West Africa, and is from Classic International Recipes. Because rivers, lakes, and ocean inlets are plentiful here, fish and seafood are used often. It is too "bland" as posted, so I have taken some liberties! Maybe not authentic, but tastier! Revised 06/03/2011.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb fish fillet
1 medium onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
1 jalapeno pepper, diced
2 tablespoons cooking oil
1 (16 ounce) can tomatoes, cut up
1 medium eggplant, peeled and diced
1 (8 ounce) can tomato sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon ground red pepper (may increase if you like it hot!)
1 teaspoon creole seasoning, Zatarains preferred
1 (10 ounce) package frozen cut okra (may use fresh)
hot cooked basmati rice

Steps:

Remove any skin from the fish fillets and cut the fillets into 1-inch pieces; set aside.
In a Dutch oven cook the onion and green pepper in hot cooking oil until the onion is tender but not brown. Once the onion is translucent, add the garlic and jalapeno pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until the eggplant is tender.
Stir in okra and fish pieces. Cover and cook 10 to 15 minutes longer or until the okra is tender and the fish flakes easily when tested with a fork; stir occasionally while cooking.
Ladle the stew into soup bowls. Spoon some hot cooked basmati rice atop each serving.

Nutrition Facts : Calories 195.1, FatContent 5.8, SaturatedFatContent 0.8, CholesterolContent 41.6, SodiumContent 850.1, CarbohydrateContent 17.2, FiberContent 6.6, SugarContent 8.8, ProteinContent 20.7

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