Heat the oven to 200°C (180° fan) 400°F gas 6. Using a large spoon, stir to ensure each piece of eggplant is evenly coated. Meanwhile, in a large skillet, heat 3 tablespoons olive oil over medium-high heat. Meanwhile, season the cod with salt and pepper; coat with the flour. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Add the ginger, garlic and the white parts of the scallions. Divide the stewed eggplant among 4 plates and sprinkle with the cilantro and capers. Spoon the tomatoes on top and cover with the cod. Pour the olive oil into a large roasting tin. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). 2. In a very large (12-inch) skillet, add the remaining 2 tablespoons oil and set over medium-high heat. Rachael Ray In Season is part of the Allrecipes Food Group. Add the fish, tomatoes, aubergine, garlic clove, peppercorn and lemon juice. Broil until the fish is just cooked through, about 5 minutes. Brush the eggplant on both sides with the remaining 3 tbsp. Cover and simmer about 10 minutes or until the eggplant is tender. Put eggplant in a bowl and pour about 100ml of fish-fragrant sauce on top. Crab Zoumba: Follow recipe for eggplant and salt cod, substituting 2 pounds crab meat for cod. Using a wide spatula, transfer to plates. When done, transfer everything to plates and enjoy! In a colander, salt the eggplant; let stand for 30 minutes. Cover and simmer about 10 minutes or until the eggplant is tender. Bake at 400 degrees F for 12 to 15 minutes or until fish flakes easily with a fork. Add coriander sprigs and chillies, and … © 2020 Meredith Women's Network. In a colander, salt the eggplant; let stand for 30 minutes. Add reserved fish, the eggplant, and bouquet garni. EVOO; season with salt and pepper. Stir in okra and fish pieces. Cook over medium heat until eggplant falls apart. Rachael Ray In Season is part of the Allrecipes Food Group. Pat the eggplant dry; slice into thin strips. EVOO over medium heat. Bring to a boil; reduce heat. Broil, turning once, until tender and browned, about 8 minutes. When you have returned the eggplant, start steaming the cod. 2 eggplants, peeled and thinly sliced crosswise, 1/3 cup plus 3 tablespoons extra-virgin olive oil. Meanwhile, in a large skillet, heat 3 tablespoons olive oil over medium-high heat. Bring to a boil; reduce heat. ), trimmed and cut into 12 round slices (about 1/2 inch thick), 3/4 pound skinless cod fillet, cut into 1-inch cubes. Serve hot with breadfruit. Saute the eggplant. Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant). 3. Marinate the fish. Stir and continue to cook, stirring occasionally, for about 5 minutes. Drain on paper towels. 1 eggplant (1 lb. In a large skillet, heat the remaining 1/3 olive oil over high heat until hot. Roast the eggplant in the oven Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes Remove from oven and let them cool Spread or brush 1 cup of the reserved sauce over both sides of the fish. Stir in okra and fish pieces. Lay fish across bottom layer and then add the rest of the vegetables on top of the fish as a top layer. Stir-fry until the meat is cooked through. Serve cod with eggplant caponata. Broil, turning once, until tender and browned, about 8 minutes. Preheat your oven to 200 degrees. On the baking sheet, divide the eggplant into 4 portions. Lay the fish into a non-reactive 13 x 9-inch baking dish. Once the onion is translucent, add the garlic and jalapeno pepper. Mix in lime juice, salt, and pepper. Add to the skillet with the tomato sauce, coconut milk, cumin and 1 cup water; season with salt and pepper. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Preheat the broiler. Wash the eggplant and wipe it, put it on a plate and then put it in the oven. Lower the heat, cover and simmer, stirring once, until the eggplant softens, 15 to 20 minutes. It will take about 30 minutes to be cooked (tender when you plant a knife) by turning it once. Drain well on paper towels and set aside. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the onion and garlic and cook until fragrant, about 3 minutes. Stir in the sun-dried tomatoes and cubanelle pepper and cook for 7 minutes. Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer. © 2020 Meredith Women's Network. Add the cod and cook until golden, 2 to 3 minutes; flip and cook until opaque, about 1 minute more. Add the eggplant, in two or three batches, and deep-fry for about 3 minutes, until tender and a little golden. Cover and refrigerate for at least 1 hour. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion.