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🍽️ Fried fish with tomato and eggplant mix and yogurt

308 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Slice the eggplants into thick rounds.
  3. 3. Sprinkle the slices with salt.
  4. 4. Set the eggplants aside to draw out moisture.
  5. 5. Place the tomatoes in a bowl.
  6. 6. Pour boiling water over the tomatoes.
  7. 7. Remove the tomatoes from the water immediately to stop the cooking process.
  8. 8. Peel the skin off the tomatoes.
  9. 9. Cut the tomatoes into quarters.
  10. 10. Remove the seeds from the tomatoes.
  11. 11. Dice the tomato flesh into small cubes.
  12. 12. Peel the shallots.
  13. 13. Dice the shallots finely.
  14. 14. Wash the chili peppers.
  15. 15. Cut the chili peppers in half lengthwise.
  16. 16. Remove the seeds from the chili peppers.
  17. 17. Slice the chili peppers into very thin strips.
  18. 18. Set the chili strips aside.
  19. 19. Rinse the eggplant slices to remove the salt.
  20. 20. Pat the eggplants dry with a kitchen towel.
  21. 21. Dice the eggplants.
  22. 22. Heat 2 tablespoons of oil in a pan.
  23. 23. Add the shallots to the hot pan.
  24. 24. Sauté the shallots lightly.
  25. 25. Add the eggplant cubes to the pan.
  26. 26. Fry the eggplants for about 5 minutes until golden brown.
  27. 27. Add the tomato cubes to the pan.
  28. 28. Remove the pan from the heat.
  29. 29. Let the vegetables stay hot in the pan without further cooking.
  30. 30. Wash the fish fillets.
  31. 31. Pat the fish fillets dry with a kitchen towel.
  32. 32. Season the fish fillets with salt and pepper.
  33. 33. Heat 1 tablespoon of oil in a non-stick pan.
  34. 34. Fry the fish fillets for 2 to 3 minutes on each side until golden brown.
  35. 35. Season the fish again with salt and pepper.
  36. 36. Season the vegetables with salt and pepper to taste.
  37. 37. Divide the vegetables among the plates.
  38. 38. Break the fish fillets into bite-sized pieces.
  39. 39. Place the fish pieces on top of the vegetables.
  40. 40. Drizzle the dish with yogurt.
  41. 41. Add the remaining olive oil.
  42. 42. Grind fresh pepper over the dish.
  43. 43. Garnish the dish with the chili strips.
  44. 44. Garnish the dish with fresh parsley.
  45. 45. Serve the dish immediately.

Nutrition per serving