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Eggplant casserole with grilled fish

Eggplant casserole with grilled fish

Total Time
1 hr 5 min
20 min
45 min



650 g, halved lengthways, cut into 1cm thick slices

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


3 clove(s), finely chopped

Canned butter beans, rinsed and drained

1 400g can

Tomato passata

cup(s), (80ml)

Dried oregano

1 tsp

Ground cinnamon

¼ tsp

Black olives, drained

50 g, coarsely chopped

Reduced fat feta cheese

80 g, crumbled

Skinless white fish, raw

600 g, (4x150g firm fillets) skin on

Fresh flat-leaf parsley

2 tbs, coarsely chopped


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Lightly spray eggplant with oil. Spread eggplant over prepared trays. Bake for 30 minutes, turning halfway through cooking.
  2. Meanwhile, preheat grill on high. Heat half the oil in a shallow (30cm base measurement) flameproof casserole dish over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add beans, passata, oregano, cinnamon and ⅓ cup (80ml) water and bring to the boil. Remove from heat and add eggplant and olives.
  3. Sprinkle eggplant mixture with feta. Grill for 7–8 minutes or until cheese is golden.
  4. Line a baking tray with foil. Drizzle fish with remaining oil and season with salt and pepper. Place fish, skin-side up, on prepared tray. Grill for 2–3 minutes each side or until cooked through. Sprinkle eggplant plaki with parsley and serve with fish and lemon wedges.


SERVING SUGGESTION: Baby cos lettuce, red onion, Lebanese cucumber and red capsicum, drizzled with 1 tablespoon apple cider vinegar. TIP: You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead.