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🍽️ Andalusian Sole Sole

268 kcal · 30 min · 4 servings

Ingredients

• 800 g Beefsteak tomato (4 Beefsteak tomatoes)
• 3 Garlic cloves
• 10 sprigs Thyme
• 5 tbsp Olive oil
• 250 g Baby eggplant (6 Baby eggplants)
• Salt
• Pepper
• 0.5 Lemon
• 100 ml Tomato juice
• 350 ml Veal stock
• 50 g dried tomatoes (without oil)
• 50 g green olives (pitted)
• 2 stalks Basil
• 480 g Sole fillet (8 Sole fillets)

Instructions

1. 1. Briefly dip the plum tomatoes into boiling water.
2. 2. Remove the tomatoes and rinse them under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the tomatoes in half horizontally.
5. 5. Leave the stem ends on the tomato halves.
6. 6. Scoop out the seeds from the tomato halves using a spoon.
7. 7. Place the tomatoes on a baking sheet with the cut side facing up.
8. 8. Peel two garlic cloves.
9. 9. Finely chop the garlic cloves.
10. 10. Wash eight sprigs of thyme.
11. 11. Shake the thyme sprigs dry.
12. 12. Place the chopped garlic on the tomatoes.
13. 13. Place one thyme sprig on the tomatoes.
14. 14. Drizzle some olive oil over the tomatoes.
15. 15. Preheat the oven to 70 degrees Celsius.
16. 16. Set the fan-assisted setting to 50 degrees Celsius.
17. 17. Set the gas mark to 1.
18. 18. Dry the tomatoes in the oven for about four hours.
19. 19. Remove the tomatoes from the oven.
20. 20. Cover the tomatoes.
21. 21. Let the tomatoes cool down overnight.
22. 22. Wash the eggplants the next day.
23. 23. Remove the stem ends of the eggplants.
24. 24. Cut the eggplants in half lengthwise.
25. 25. Score the flesh of the eggplants several times.
26. 26. Place the eggplants on a baking sheet.
27. 27. Drizzle two tablespoons of olive oil over the eggplants.
28. 28. Season the eggplants with salt.
29. 29. Season the eggplants with pepper.
30. 30. Wash the remaining thyme.
31. 31. Shake the thyme dry.
32. 32. Pluck the thyme leaves off the stems.
33. 33. Peel the remaining garlic.
34. 34. Finely chop the garlic.
35. 35. Sprinkle the thyme leaves over the eggplants.
36. 36. Sprinkle the garlic over the eggplants.
37. 37. Preheat the oven to 180 degrees Celsius.
38. 38. Set the fan-assisted setting to 160 degrees Celsius.
39. 39. Set the gas mark to 2 to 3.
40. 40. Cook the eggplants in the oven for about 25 minutes.
41. 41. Squeeze the lemon half.
42. 42. Remove the flesh from four eggplant halves.
43. 43. Finely chop the eggplant flesh.
44. 44. Place the eggplant flesh in a bowl.
45. 45. Season the eggplant flesh with some lemon juice.
46. 46. Season the eggplant flesh with salt.
47. 47. Season the eggplant flesh with pepper.
48. 48. Pour the tomato juice into a small saucepan.
49. 49. Add the veal stock to the pot.
50. 50. Reduce the liquid by half.
51. 51. Strain the liquid through a fine sieve.
52. 52. Pour the liquid into a second pot.
53. 53. Cut the dried tomatoes into fine cubes.
54. 54. Add the tomato cubes to the tomato stock.
55. 55. Bring the mixture to a boil again.
56. 56. Season the sauce with salt.
57. 57. Season the sauce with pepper.
58. 58. Set the sauce aside.
59. 59. Finely chop the olives.
60. 60. Wash the basil.
61. 61. Shake the basil dry.
62. 62. Pluck the basil leaves off the stems.
63. 63. Chop the basil roughly.
64. 64. Mix the basil with the olives.
65. 65. Fill the bottom tomato halves with some eggplant.
66. 66. Add half of the olive mixture on top.
67. 67. Place the top tomato halves on top.
68. 68. Preheat the oven to 120 degrees Celsius.
69. 69. Set the gas mark to 1.
70. 70. Heat the tomatoes and eggplants in the oven.
71. 71. Pat the sole fillets dry.
72. 72. Cut the sole fillets in half crosswise.
73. 73. Brush the fillets with the remaining olive oil.
74. 74. Season the fillets with salt.
75. 75. Heat a grill pan.
76. 76. Grill the sole fillets with the skin side down.
77. 77. Grill the fillets for about three minutes.
78. 78. Turn the fillets over.
79. 79. Grill the fillets with the other side down.
80. 80. Grill the fillets for about three minutes.
81. 81. Bring the tomato stock to a boil again.
82. 82. Add the remaining olive mixture to the stock.
83. 83. Arrange the tomatoes decoratively on plates.
84. 84. Arrange the sole decoratively on plates.
85. 85. Arrange the eggplants decoratively on plates.
86. 86. Drizzle the dishes with the hot tomato-olive stock.

Nutrition per serving

• kcal: 268
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 11 g