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.
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
| Prep Time: | 30-60 |
| Cooking Time: | 25 mins |
| Ready in: | 60-90 |
Suitable for: |
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| Dinner | |
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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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