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My Grocer

Free Healthy Recipe - Sweet and Sour Eggplant with Yellowtail Kingfish and Steamed Spinach

Dairy free, Low carbohydrate

Copyright John Paul Urizar
www.johnpaulurizar.com.au

In this dish the berry dressing becomes a marinade giving the eggplant a wonderful sweet and sour flavour. Serve it under a piece of kingfish (or any other thick white fillet) with some greens of course and it becomes a dinner fit for any smart dinner party.

Ingredients
1 large eggplant
berry dressing (see recipe list)
Method

Cut the eggplant into slices approximately 5mm thick. Pour ½ cup berry dressing over it to marinate for between 30 minutes and an hour.
Heat the oven to 200 degrees Celsius.

Lay the eggplant on a flat baking sheet and cook for 15 minutes until golden. While the eggplant is cooking brush the kingfish with olive oil and seasoning and in a large frying pan sear the fish on each side. Reduce the oven temperature to 180C and place the fish on a flat baking tray in the oven to cook with the eggplant for a further 10 minutes.
Steam the spinach and serve with the eggplant and kingfish.

Makes 4 servings

Scale recipe to serves

Prep Time: 30-60
Cooking Time: 25 mins
Ready in: 60-90


Suitable for:
Dinner
See also:
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Nutritional Information - Per Serve
Kj 1437 kj
Calories 343 kcal
Fat 16.3 g
Saturated Fat 2.7 g
Total Carbohydrate 2.6 g
Total Protein 44.2 g
Fibre 3.9 g


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