Eggplant casserole with grilled fish
650 g, halved lengthways, cut into 1cm thick slices
1 medium, finely chopped
3 clove(s), finely chopped
butter beans, canned, drained and rinsed
1 can(s), 400g size can
⅓ cup(s), (80ml)
black olives, drained
50 g, coarsely chopped
reduced fat feta cheese
80 g, crumbled
600 g, (4x150g firm fillets) skin on
fresh flat-leaf parsley
2 tbs, coarsely chopped
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- 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.
- 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.
- Sprinkle eggplant mixture with feta. Grill for 7–8 minutes or until cheese is golden.
- 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.