www.becook.com/en/recipe/hake-with-eggplant
Hake with Eggplant
You will soon notice that this single name in fact hides two recipes, hake with rosemary and an eggplant side dish, and it is up to you whether you make them together, separately or along with some third dish…
- Time
- 45 min
- Servings
- 4
- Difficulty
- Easy
By Bojan Nikolić ·
Preparation
-
1
Wash the eggplant well and cut it into slices up to 1 cm thick.
eggplant
-
2
Salt the eggplant and be sure to leave it for at least half an hour before frying.
eggplant
Tip: Eggplant contains bitter substances, which it will release in that time as a dark liquid.
-
3
While you wait for the eggplant to be ready for frying, salt the hake and sprinkle it with dried rosemary.
hake fillet
rosemary
eggplant
Tip: Mind how much rosemary you use. It has a strong smell and taste, so even a small amount gives the dish a pronounced aroma.
Frying
-
4
Heat the oil well, lower the heat a little and fry the eggplant for about 5 minutes.
sunflower oil
eggplant
-
5
Turn the eggplant and fry the other side for about 5 minutes too, then lift it onto kitchen paper to drain off the excess oil.
sunflower oil
eggplant
-
6
Peel the garlic, chop it finely and sprinkle it over the eggplant.
eggplant
garlic
-
7
Heat oil in another pan and fry the hake fillets at moderate heat for about 5 minutes on each side.
hake fillet
sunflower oil
Tip: You can also fry in olive oil. Hake and olive oil always go well together.
Serving
-
8
Serve warm with lemon wedges, although eggplant prepared this way can also be served completely cold, as a side dish or as a salad.
eggplant
The whole recipe, step by step, on www.becook.com/en/recipe/hake-with-eggplant
