Fish with Eggplants and Sautéed Mushrooms

Ingredients

• Fish200 g
• Eggplant1 cup (90 g)
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1.5 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   For this recipe, you need to soak the sliced eggplants with salt for 10 minutes. Then wash and drain.

2. 2

   Step 2

   Clean the fish and add salt and pepper to taste.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour 1/3 of the oil and add the fish.

4. 4

   Step 4

   Cover and cook each side for 3-4 minutes over medium heat. Once cooked as desired, remove.

5. 5

   Step 5

   At the same time, chop the garlic and slice the mushrooms.

6. 6

   Step 6

   Heat a pan over medium-high heat. Once heated, pour half the oil and spread.

7. 7

   Step 7

   Add the garlic and stir-fry for some seconds. Then pour the remaining oil and add the eggplants.

8. 8

   Step 8

   Saute until browned in the outside and tender in the inside. Finally, add the mushrooms and sauté for some minutes.

9. 9

   Step 9

   Serve the fish with eggplants and sautéed mushrooms on a plate. Sprinkle with fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Eggplants and Sautéed Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.