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Ingredientes
- 4 x Eggplants, long and thin preferably Japanese
- 6 Tbsp. Virgin extra virgin olive oil divided
- 3 Tbsp. Red wine vinegar
- 1 Tbsp. Warm red pepper
- 1 Tbsp. Dry oregano
- 4 x Mackerel fillets - (abt 2 lbs) bones removed
- 1 1/2 c. Parsley leaves
- 1/2 c. Mint leaves
- 1 x Anchovy, salted variety rinsed, filleted
- 1 c. Extra-virgin extra virgin olive oil
- 1 x Hard-boiled egg finely minced
- 2 Tbsp. Capers liquid removed, minced fin Juice and zest of 1 lemon Sea salt to taste
Direcciones
- Preheat barbecue or possibly grill.
- Cut eggplants lengthwise in half and place in mixing bowl. Add in extra virgin olive oil, vinegar, red pepper and oregano and toss to coat. Place eggplant on grill and cook 5 to 6 min per side till dark golden brown-brown and lightly charred. Remove from grill and place back in bowl with marinade.
- Brush mackerel skin with extra virgin olive oil and place skin side down onto grill. Cook 5 to 6 min on skin side, turn carefully and cook 1 minute on flesh side. Remove and place in center of round platter.
- Place parsley, mint, anchovy and extra virgin olive oil in blender and chop till smooth. Remove to serving bowl and add in minced egg, capers and lemon juice and zest and mix well.
- Arrange eggplant around mackerel and drizzle with sauce. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 500g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 675 | 87% |
| Total Fat 76.37g | 95% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 166mg | 7% |
| Potassium 1031mg | 29% |
| Total Carbs 23.82g | 6% |
| Dietary Fiber 14.1g | 47% |
| Sugars 9.11g | 6% |
| Protein 6.13g | 10% |
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