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🍽️ Pan-fried Sole Sole with Aubergine Vegetable

527 kcal · 30 min · 4 servings

Ingredients

• 4 Dover sole fillets
• 1 tbsp butter
• 1 tbsp lemon juice
• 1 eggplant
• 1 garlic clove
• 2 tbsp olive oil
• 1 tomato
• 1 red shallot
• 1 tbsp parsley (chopped)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp balsamic vinegar
• parsley (for garnish)

Instructions

1. 1. Season the sole fillets with salt.
2. 2. Pepper the fillets.
3. 3. Drizzle lemon juice over the fillets.
4. 4. Wash the aubergine.
5. 5. Remove the stem end of the aubergine.
6. 6. Slice the aubergine lengthwise into slices.
7. 7. Place the aubergine slices on a shallow dish.
8. 8. Sprinkle salt over the aubergine.
9. 9. Let the aubergine sit for approx. 15 minutes.
10. 10. Wash the tomato.
11. 11. Halve the tomato.
12. 12. Remove the stem end of the tomato.
13. 13. Seed the tomato.
14. 14. Finely dice the tomato.
15. 15. Peel the shallot.
16. 16. Finely dice the shallot.
17. 17. Thoroughly pat the aubergine dry.
18. 18. Cut the aubergine into small pieces.
19. 19. Heat olive oil in a pan.
20. 20. Sauté the aubergine in hot oil for approx. 7 minutes.
21. 21. Press the garlic into the pan.
22. 22. Sauté the garlic briefly while stirring.
23. 23. Remove the aubergine from the pan.
24. 24. Place the aubergine into a bowl.
25. 25. Whisk vinegar with oil.
26. 26. Season the vinegar-oil mixture with salt.
27. 27. Pepper the vinegar-oil mixture.
28. 28. Stir the tomatoes into the vinegar-oil mixture.
29. 29. Stir the shallot into the vinegar-oil mixture.
30. 30. Mix the vinegar-oil mixture with the cooked aubergines.
31. 31. Mix the mixture with the parsley.
32. 32. Let the aubergine salsa sit.
33. 33. Heat butter in a large pan.
34. 34. Fry the sole fillets in the hot butter.
35. 35. Fry the fillets on the first side for approx. 2-3 minutes over medium heat.
36. 36. Fry the fillets on the second side for approx. 2-3 minutes over medium heat.
37. 37. Remove the fillets from the pan.
38. 38. Warm the plates.
39. 39. Plate the fillets on the warmed plates.
40. 40. Distribute the aubergine salsa over the fillets.
41. 41. Garnish the dish with parsley.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 527
• Protein: 55 g · Fett/Fat: 31 g · Carbs: 7 g