John Myers
Ingredients for 1 servings:
- 220 g eggplant(s)
- 140 g tomatoes
- 60 g onion(s)
- 3 cloves garlic
- 100 g mackerel (s) – fillets (can)
- 30 g raisins
- 20 g cheese, e.g. Cantal 45%, in one piece
- 1 tbsp Crema di Balsamic vinegar
- Basil, a few leaves
- Salt
- Pepper, from the mill
- Fat, for the pan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Eggplant pan with mackerel and raisins
Heat a little fat in a pan over medium heat. Peel and finely dice the onions and garlic, then add them to the pan. Finely dice the eggplant and tomatoes, add them to the pan, and sprinkle the raisins over them. Finely chop the mackerel and add it to the pan with the oil from the can. Add the balsamic vinegar and mix everything well. Cover, reduce the heat to low, and let everything simmer for about 15 minutes. Season to taste and serve on a plate. Grate the cheese over the top and garnish with basil leaves. Admittedly, it’s quite unusual, but certainly culinary delights for unprejudiced palates. Serve with baguette or freshly baked bread.
Facebook Comments