Broil until the fish is just cooked through, about 5 minutes. Stir in okra and fish pieces. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). In a skillet, heat 3 tbsp. On the baking sheet, divide the eggplant into 4 portions. Meanwhile, season the cod with salt and pepper; coat with the flour. Rachael Ray In Season is part of the Allrecipes Food Group. Add the onion and garlic and cook until fragrant, about 3 minutes. Rachael Ray In Season is part of the Allrecipes Food Group. Broil, turning once, until tender and browned, about 8 minutes. Cook, undisturbed, until tender on one side, about 5 minutes. Using a wide spatula, transfer to plates. Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer. 2. Preheat your oven to 200 degrees. Add the onion and garlic and cook until fragrant, about 3 minutes. Drain on paper towels. Heat the oven to 200°C (180° fan) 400°F gas 6. Broil, turning once, until tender and browned, about 8 minutes. © 2020 Meredith Women's Network. Meanwhile, in a large skillet, heat 3 tablespoons olive oil over medium-high heat. Stir and continue to cook, stirring occasionally, for about 5 minutes. Put eggplant in a bowl and pour about 100ml of fish-fragrant sauce on top. When done, transfer everything to plates and enjoy! Top with the basil and garlic. Add reserved fish, the eggplant, and bouquet garni. Lower the heat, cover and simmer, stirring once, until the eggplant softens, 15 to 20 minutes. Add the cod and cook until golden, 2 to 3 minutes; flip and cook until opaque, about 1 minute more. It will take about 30 minutes to be cooked (tender when you plant a knife) by turning it once. Stir in the sun-dried tomatoes and cubanelle pepper and cook for 7 minutes. Using a large spoon, stir to ensure each piece of eggplant is evenly coated. Lay fish across bottom layer and then add the rest of the vegetables on top of the fish as a top layer. © 2020 Meredith Women's Network. Cover and bake in oven 15-20 minutes until you can pull flakes of fish from the fillets easily with a fork. Brush the eggplant on both sides with the remaining 3 tbsp. EVOO over medium heat. Lay the fish into a non-reactive 13 x 9-inch baking dish. Add the tomatoes to the pan; season with salt and pepper. Wash the eggplant and wipe it, put it on a plate and then put it in the oven. Saute the eggplant. Spread or brush 1 cup of the reserved sauce over both sides of the fish. Top each serving with a cod fillet. Pour the olive oil into a large roasting tin. Serve hot with breadfruit. Add coriander sprigs and chillies, and … EVOO; season with salt and pepper. Cover and simmer about 10 minutes or until the eggplant is tender. Add the fish, tomatoes, aubergine, garlic clove, peppercorn and lemon juice. When you have returned the eggplant, start steaming the cod. Add the ginger, garlic and the white parts of the scallions. Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl. Cook over medium heat until eggplant falls apart. In a large skillet, heat the remaining 1/3 olive oil over high heat until hot. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Drain well on paper towels and set aside. Bring to a boil; reduce heat. Serve cod with eggplant caponata. Bring to a boil; reduce heat. Crab Zoumba: Follow recipe for eggplant and salt cod, substituting 2 pounds crab meat for cod. Add the eggplant, in two or three batches, and deep-fry for about 3 minutes, until tender and a little golden. Pat the eggplant dry; slice into thin strips. In a very large (12-inch) skillet, add the remaining 2 tablespoons oil and set over medium-high heat. Preheat the broiler. Divide the stewed eggplant among 4 plates and sprinkle with the cilantro and capers. Meanwhile, in a large skillet, heat 3 tablespoons olive oil over medium-high heat. Roast the eggplant in the oven Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes Remove from oven and let them cool In a colander, salt the eggplant; let stand for 30 minutes. Broil until the fish is just cooked through, about 5 minutes. ), trimmed and cut into 12 round slices (about 1/2 inch thick), 3/4 pound skinless cod fillet, cut into 1-inch cubes. In a colander, salt the eggplant; let stand for 30 minutes. Transfer half the vegetables to sauté pan over medium heat. Rinse the eggplant, drain well and pat dry with paper towels. Marinate the fish. Stir-fry until the meat is cooked through. Stir in okra and fish pieces. Once the onion is translucent, add the garlic and jalapeno pepper. Cover and simmer about 10 minutes or until the eggplant is tender. 3. Mix in lime juice, salt, and pepper. On the baking sheet, divide the eggplant into 4 portions. Stir in the sun-dried tomatoes and cubanelle pepper and cook for 7 minutes. Heat the deep-frying oil to around 390°F (200°C) (hot enough to sizzle vigorously around a test piece of eggplant). Bake at 400 degrees F for 12 to 15 minutes or until fish flakes easily with a fork. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Cover and refrigerate for at least 1 hour. Spoon the tomatoes on top and cover with the cod. Stir in undrained tomatoes, eggplant, tomato sauce, water, salt, ground red pepper, and creole seasoning. Spoon the tomatoes on top and cover with the cod. 1 eggplant (1 lb. 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