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| Estimated Times |
Preparation time: 15
Cooking time: 40
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Ingredients
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servings
| 2 | pcs. | Eggplant ~600 g |
| 4 | clove(s) | Garlic ~12 g |
| 3 | tbsp | Olive oil ~41 g |
| 5 | pcs. | Spring onions ~70 g |
| 0.5 | bunch | Fresh basil ~10 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 300 | g | Coarse bulgur |
| 500 | g | Plaice fillet |
| 1 | dl | Wheat flour ~60 g |
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Directions
Place the aubergines in a dish lined with baking paper. Lay the peeled garlic cloves next to the aubergines.
Pour 2/3 of the oil over the aubergines and bake them in the oven for 30-40 mins. at 180ºC until completely soft inside.
Scoop the aubergine flesh out of the skin and chop with the garlic, spring onions and basil. Add salt to taste.
Cook the bulgur according to the instructions on the packet.
Heat 1/3 of the oil in a frying pan. Tip the flour onto a plate. Fold the plaice fillets in half, dip in the flour and fry until golden on both sides. Season with salt and pepper.
Serve the plaice fillets with the aubergine caviar and boiled bulgur.
Tip
Instead of plaice, you can use dab, torbay sole, flounder or lemon sole. Couscous can be used instead of bulgur.
Nutritional data
562 Kcal Per Serving
F: 14 g, P: 34 g, C: 79 g, DF: 10 g
2,250 Kcal (140 Kcal/100 g)
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