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."
photo by Jenny Sanders
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 4 tablespoons vinegar
- 3 tablespoons soy sauce
- 1 cup water
- 500 g Japanese eggplants
- 1 green pepper (I use Cubanelles)
- 2 jalapeno peppers (optional)
- 4 stalks celery
- 4 green onions
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil
- 400 g mild boneless white fish
- 1 tablespoon minced ginger
directions
- Preheat the oven to 400°F.
- Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
- Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
- Saute the eggplant in a mixture of half each of the two oils until soft.
- Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
- Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
- Mix the sauce up well and pour it over.
- Bake for 20 minutes.
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Reviews
-
A great mix of flavours! The sesame oil, soy sauce and ginger really mix well with the fish and veggies.
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
