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Ingredients Jump to Instructions ↓

  1. 4 Eggplants - long and thin

  2. (preferably Japanese)

  3. 3 tablespoons 45ml Oil - olive

  4. 3 tablespoons 45ml Red wine vinegar

  5. 1 tablespoon 15ml Hot red pepper

  6. 1 tablespoon 15ml Dried oregano

  7. 4 Mackerel fillets - bones

  8. Removed - about 2 pounds

  9. 1 1/2 cups 60g / 2.1oz Parsley leaves

  10. 1/2 cup 20g / 0.7oz Mint leaves

  11. 1 Anchovy - salted variety,

  12. Rinsed and filleted

  13. 1 cup 237ml Oil - olive

  14. 1 Hard-boiled egg - finely

  15. 2 tablespoons 30ml Capers - drained and finely

  16. Chopped Juice and zest of 1 lemon

  17. Sea salt

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. 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.

  3. Brush mackerel skin with olive oil and place skin side down onto grill.

  4. 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.

  5. 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.

  6. Arrange eggplant around Mackerel and drizzle with sauce.

  7. Serve immediately.

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