Eggplant – Tomato – Fish
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small eggplant (s)
- 1 small onion (s), chopped
- 1 clove (s) garlic, chopped
- 1 can tomato (s), cut into pieces and its own juice
- 1 teaspoon oregano, wild, dried
- 200 g fish fillet (s), (redfish)
- 50 ml red wine, drier
- 2 teaspoons crème fraîche or sour cream
- olive oil
- salt
- Parsley, smooth
- Chili powder
Print Recipe
Pin Recipe Instructions
- Briefly sweat the onion and garlic in olive oil, add the diced aubergine and stir-fry for 10 minutes. Deglaze with the red wine. Add tomatoes, season with oregano, salt and chilli (dried or fresh - amount to taste) and cover and simmer on a low flame for 15-20 minutes.
- Cut the fish fillet into pieces approx. 3 cm and place on the vegetables. Put the lid on and cook for another 10 minutes.
- Arrange in small bowls and finally put a spoonful of crème fraîche on each bowl and sprinkle with chopped flat-leaf parsley.
- Warmed Italian bread or rice are good accompaniments.
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