Fish on eggplant plates

We bet that most of our readers have never cooked fish and eggplant. For some reason, this combination in our minds looks somewhat extravagant. In fact, these guys get along well with each other, both cold and hot.

Ingredients

• 4 tbsp. l. aioli sauce
• 800 g fillet of pollock or tilapia
• 1 large eggplant
• 2 red bell peppers
• 4 tbsp. l. vegetable oil
• 2 tbsp. l. butter
• a few sprigs of parsley
• salt, freshly ground black pepper

Directions

1. Cut the peppers in half and remove the stalk along with the seeds. Place on a greased baking sheet, skin side up, drizzle with 2 tbsp. l. vegetable oil and put in an oven preheated to 220 ° C for 15 minutes.
2. Transfer the peppers to a bowl, cover tightly with plastic wrap and let cool. Do not turn off the oven.
3. Peel the peppers. Chop 2 halves of pepper in a blender, mix with aioli and chopped parsley, season with salt and pepper. Refrigerate. Cut the remaining pepper into thin strips.
4. Cut the eggplant into 8 circles approximately 1 cm thick. Sprinkle each circle with salt on both sides and leave for 20 minutes. Then rinse with warm water and pat dry. Place the eggplants on a baking sheet, drizzle with the remaining vegetable oil and bake until soft, 15 minutes.
5. Cut the fish into small pieces, fry on all sides in heated butter until golden brown, 3-4 minutes. Place a few strips of pepper and fish chunks on each eggplant circle. Lay out 1 tbsp on top. l. cooked sauce.