Southern-style eggplants
Description
Fish dishes in our family never really became a favorite, but some recipes have gained great popularity at home. And fish with vegetables is absolutely delicious! There are countless recipes for fish with tomatoes or potatoes, but eggplants are rarely included. And that's a pity: eggplants go wonderfully well with fish! They pair especially well with pike-perch. To prepare Southern-style eggplants, you'll need one pike-perch. You can use either fresh or frozen fish—I don't think it really matters. See the recipe below.
Instructions
- 1
Step 1
Wash, peel, and chop all the vegetables. Make a paste from the tomatoes—blanch them, remove the skin, and blend in a blender.
- 2
Step 2
Fry the eggplants separately. Sauté the other vegetables—carrots, peppers, cucumbers, onions, and garlic—first in oil, then in tomatoes.
- 3
Step 3
Now we start filling the baking molds: first place the eggplants, then put pieces of pike-perch on top. Generously sprinkle the fish with spices.
- 4
Step 4
Top layer - vegetables sautéed in tomato. Place the dishes in the oven for 50 minutes at 160°C. By the way, I recommend using barberry and khmeli-suneli as spices.
- 5
Step 5
5 minutes before it's done, you can optionally sprinkle with grated cheese. Serve hot. And here we have our Southern-style eggplants ready! This dish is complete on its own, so you can do without a side dish. )