Ingredients Jump to Instructions ↓

  1. 4 eggplants -- long and thin (preferably Japanese)

  2. 3 tablespoons oil -- olive

  3. 3 tablespoons red wine vinegar

  4. 1 tablespoon hot red pepper

  5. 1 tablespoon dried oregano

  6. 4 mackerel fillets -- bones removed -- about 2 pounds 1 1/2 cups parsley leaves

  7. 1/2 cup mint leaves

  8. 1 anchovy -- salted variety, rinsed and filleted

  9. 1 cup oil -- olive

  10. 1 hard-boiled egg -- finely chopped

  11. 2 tablespoons capers -- drained and finely chopped juice and zest of

  12. 1 lemon sea salt

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat grill. Cut eggplants lengthwise in half and place in mixing bowl. Add olive oil, vinegar, red pepper and oregano and toss to coat. Place eggplant on grill and cook 5 to 6 minutes per side until dark golden brown and lightly charred. Remove from grill and place back in bowl with marinade. Brush mackerel skin with olive oil and place skin side down onto grill. Cook 5 to 6 minutes on skin side, turn carefully and cook 1 minute on flesh side. Remove and place in center of round platter. Place parsley, mint, anchovy and olive oil in blender and chop until smooth. Remove to serving bowl and add chopped egg, capers and lemon juice and zest and mix well. Arrange eggplant around Mackerel and drizzle with sauce. Serve immediately.


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