Flounder with smoked eggplant topping
I love the natural smokiness of the eggplant. You could also cook it in your oven on broil but it won’t taste nearly as good. I think it is worth making your stove top a bit ashy for!
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- 1 eggplant large
- 6 cloves garlic zested
- 5 plum tomatoes finely chopped
- 3 tablespoons extra virgin olive oil
- 11/2 teaspoons salt pink Himalayan
- 11/2 teaspoons freshly ground black pepper
- 2 lemons juiced
- 1/2 tablespoon silan date honey
- 8 filet flounder skin optional
- 1/2 cup fresh mint stems removed, chopped
- Wash the eggplant well and dry. Prick it with a fork all around. Place it on an open flame for 15 minutes per side. Place on the side to cool.
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the tomatoes, 1 teaspoon of salt and pepper and cook for 6 minutes, mixing once.
- Add 5 out of the 6 cloves of the zested garlic to the pan. Mix well and cook for 2 more minutes. When done cooking, place in a medium sized bowl.
- In the bowl, add the remaining garlic, the juice of 1 lemon, 1 tablespoon of olive oil, silan and mix it well. Scrape out the inside of the eggplant (allow for a little bit of the charred skin to mix in) and place in the bowl. Mix well.
- Sprinkle the remaining salt and on the fish. Clean out and dry the skillet and place back on high heat, add 1 tablespoon of olive oil and get hot. Add fish in two batches if have to, cooking for 1 ½ minutes per side.
- Remove from pan and drizzle with rest of fresh lemon. Add mint to eggplant and fish right before serve. Serve hot or room temperature.
Notes & Tips:
I cut the fish diagonally, making long strips but feel free to keep them whole! If you are making this fish with the salad(link) be sure to make double the amount of tomatoes and your work is nearly done!! You can use any fish for this recipe!