Ingredients
-
2
-
2
-
4
-
3
-
1
-
500
-
1
-
2
-
4
-
4
-
1
-
1
-
400
-
1
-
Directions
Fish & Eggplant (Aubergine) Casserole, This is very versatile I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version , A great mix of flavours! The sesame oil, soy sauce and ginger really mix well with the fish and veggies
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Steps
|
1
Done
|
Preheat the Oven to 400f. |
|
2
Done
|
Mix the Brown Sugar, Cornstarch, Vinegar, Soy Sauce and Water, and Set Aside. |
|
3
Done
|
Cut the Eggplants Into 1" Dice and the Remaining Vegetables Into Slightly Smaller Dice. |
|
4
Done
|
Saute the Eggplant in a Mixture of Half Each of the Two Oils Until Soft. |
|
5
Done
|
Place Them in a Lasagne Pan With the Fish, Cut in Chunks, and the Ginger. |
|
6
Done
|
Saute the Remaining Vegetables in the Remaining Oils Until Soft, and Add Them to the Casserole. |
|
7
Done
|
Mix the Sauce Up Well and Pour It Over. |
|
8
Done
|
Bake For 20 Minutes. |
