Ingredients:
4 pieces of white fish-skin removed
2 baby eggplants-cut down middle and hollow out
1/4 cup extra virgin olive oil
3 cloves of garlic
tomatoes from Bruchetta
In a non-stick pan add olive oil, garlic and eggplants.
Saute eggplants adding tomato mixture from Bruchetta. Cover and steam 15 minutes on low heat.
Put fish that has been seasoned with salt and pepper, skin side down in the middle of eggplant. Base with the tomato mixture.
Cook for a few minutes.
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