Tag-Archive for » Eggplant «
I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don’t really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.
Ingredients
6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)
Method
1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.
2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.
3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.
4. Remove the bread from the water & squeeze out all the water.
5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
6. Preheat grill & season trout w/salt & cayenne.
7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.
8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.
All photos taken by me unless otherwise stated.
This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don’t forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead, I have been asked on more than one occasion for the recipe for these, so I hope you enjoy.
Ingredients
1 Large eggplant or 2 medium (about 600g), peeled, chopped
1 Cup breadcrumbs
3/4 Cup fresh coriander, roughly chopped
1/2 Cup sultanas, chopped
1/2 Cup natural yogurt
1 Tablespoon tomato paste
3 Cloves garlic, crushed
11/2 Teaspoons ground cumin
11/2 Teaspoons paprika
1 Teaspoon ground cardamom
1/2 Teaspoon ground ginger
1/2 Teaspoon cayenne pepper
1/2 Cup plain flour
2 Eggs lightly beaten
Vegetable oil for deep frying
Yogurt Dip
1 Cup natural yogurt
2 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger
1 Clove garlic, crushed
Method
Yogurt Dip
1. Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
Fritters
1. Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
2. Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
3. Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
Serve fritters on serving plate accompanied with yogurt dip.
All photos taken by me unless otherwise stated.
