- Smoke the eggplant
- Char the tomatoes
- Make the salad dressing
- Cook the fish
- Grill the cheese
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!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 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
Directions:
- 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!
Charred tomato Halloumi salad
Halloumi cheese is just so so good. It is best to eat it fresh from the pan but also is great the next day at room temperature.
| Servings: people USA imperial/metric conversion: |
Print Recipe
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Ingredients:
- 1/8 cup extra virgin olive oil
- 4 plum tomatoes chopped
- 2 lemons juiced
- 1 cloves garlic zested
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 package Halloumi cheese thinly sliced
- 1/2 cup fresh mint stems removed, chopped
- 1/2 cup fresh basil stems removed, chopped
- 4 ounces butter lettuce ripped into bite size pieces
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the tomatoes, a pinch of salt and pepper and let cook for 8 minutes, mixing periodically. Remove from pan and set in salad bowl.
- Add the rest of the ingredients to the salad bowl, except the lettuce and cheese.
- Wipe out pan, place back on high heat and get hot. Spray with olive oil. Add the cheese and cook for 1 ½ minutes per side. Add to the bowl.
- Add lettuce and mix right before serve.
Notes & Tips:
Make yourself extra charred tomatoes and put them in your eggs in the morning, in pasta, on chicken etc. Make sure your tomatoes are in season and very ripe to maximize flavor!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make extra eggplant topping and use it on EVERYthing! Sandwiches, salads, chicken, tofu. Make extra charred tomatoes and also use it for pasta, pizza and eggs. If you have leftover fish, reheat it very slightly just to take the coldness out of it, but be sure not to dry out!
