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Ингредиенты
- 8 x Japanese eggplants halved lengthwise
- 1/2 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x garlic head roasted
- 1/4 c. finely-minced cilantro
- 1 x lemon juiced
- 1/4 c. tahini
- 2 Tbsp. extra virgin olive oil
- 1 x Spanish onion finely sliced
- 2 x garlic cloves finely minced
- 1 Tbsp. whole fennel seeds grnd
- 1 c. white wine
- 3 c. fresh tomato juice
- 2 Tbsp. finely-minced fresh parsley
- 1 Tbsp. fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. harissa
- 1 x lemon juiced
- 1/4 c. extra virgin olive oil
- 4 x skin-on cod fillets - (abt 6 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. flour
- 2 Tbsp. Madras curry pwdr
- Â Â Salt to taste
- 3 lrg onions sliced thinly
Инструкции
- Roasted Eggplant Puree: Preheat oven to 375 degrees. Rub eggplants with extra virgin olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven till soft, about 20 to 25 min.
- Using a spoon, remove the flesh of the eggplants and put into the bowl of a food processor. Add in the garlic, cilantro, lemon juice, tahini and 1/4 c. of the extra virgin olive oil and process to a smooth consistency. Pass through a chinois into a bowl and season with salt and pepper.
- Tomato-Fennel Essence: Heat oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the fennel and cook for 2 min. Increase heat to high, add in the wine and the tomato juice and cook till reduced by half. Add in the parsley, lemon juice and season with salt and pepper.
- Spiced Codfish: Whisk together the harissa, lemon juice and extra virgin olive oil in a small bowl. Place the cod in a medium shallow baking dish. Pour the marinade over and turn to coat. Cover and marinate in the refrigerator for 1 hour.
- Preheat broiler. Remove cod from marinade and season on both sides with salt and pepper and place on a baking sheet. Broil on each side for 3 to 4 min on each side.
- Curry Onion Rings: Combine flour, curry pwdr and salt in a bowl and mix well. Toss onions in the flour mix. Fry till golden. Drain on a paper towel lined plate.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1262g | |
| Recipe makes 4 servings | |
| Calories 1063 | |
| Calories from Fat 505 | 48% |
| Total Fat 57.71g | 72% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 542mg | 23% |
| Potassium 2473mg | 71% |
| Total Carbs 117.76g | 31% |
| Dietary Fiber 32.7g | 109% |
| Sugars 29.29g | 20% |
| Protein 19.91g | 32% |
