Baked red mullets with grilled eggplant

Name: Baked red mullets with grilled eggplant
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Garlic cloves; 1 Branch rosemary; 1 Stalk sage; 1 small red chili pepper; 6 TABLESPOONS Olive oil; 4 Red mullets (about 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g small black olives with stone; 400 g Aubergines; 1 TABLESPOON Oil for grilling

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Garlic cloves
1 Branch rosemary
1 Stalk sage
1 small red chili pepper
6 TABLESPOONS Olive oil
4 Red mullets (about 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g small black olives with stone
400 g Aubergines
1 TABLESPOON Oil for grilling

Directions

1
Peel and slice the garlic. Wash herbs and shake dry. Pluck needles roughly. Pluck sage leaves from the stems. Wash the chillies, cut them in half lengthwise and remove the seeds. Cut the pod into small pieces. Put garlic slices, rosemary, chilli, sage and 2 tbsp. olive oil in an ovenproof dish.
2
Red mullet scales and wash out from inside and outside. Dab dry and season with salt and pepper. If necessary, place the fish slightly offset on the herbs. Put 4 tablespoons of olive oil and olives into the dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes, turning once
3
Wash and clean the aubergine and cut into thin slices. Spread the grill pan with oil. Grill aubergine slices in it in portions, season with salt and pepper. Arrange fish and aubergines and serve immediately