Eggplant casserole with grilled fish
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
650 g, halved lengthways, cut into 1cm thick slices
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), finely chopped
Canned butter beans, rinsed and drained
1 400g can
Tomato passata
⅓ 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
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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