U3A Recipe Exchange

Ingredients

·        2 ripe tomatoes, deseeded and diced

·        ½ tsp fresh chili, finely chopped (or ¼ tsp red pepper flakes

·        2 tsp extra virgin olive oil

·        ¼ tsp salt

·        Black pepper

·        ¼ cup, packed, basil leaves

·        6 slices eggplant, 1cm thick

·        2 x 150g fish fillets (e.g. whiting)

·        Salt and pepper

·        1 tbsp plain flour

. 1 tbsp oil, for frying

Instructions

01.       Combine tomatoes, chili, olive oil, salt and pepper in a bowel. Set aside for 20 minutes so the tomatoes soften and flavours combine.

02.       Season eggplant and fish with salt and pepper. Then dust fish with flour, shaking off excess.

03.      Heat ½ tbsp oil in a non-stick pan over high heat. Add the eggplant and cook each side. Remove onto a plate.

04.       Heat remaining oil. Add fish and cook until lightly golden on both sides, pressing down with spatula to brown it evenly.

05.      Tear basil leaves with your hands and toss through the salsa.

06.      To serve, place 3 slices of eggplants on each plate, top with a piece of fish and spoon over the salsa and juices. Serves 2.

Optional: Serve with cooked green beans.