SMOKED EGGPLANT PARMESAN

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Big Eggplants 4 pcs

Cumin powder 1 tea sp

Curry powder 1/2 tea sp

Chopped Garlic 1 Tbl sp

Olive Oil

Salt

Pepper

Fresh Mint

Fresh Cilantro

SIMPLE RECIPES

For your Loved one

ROCKFISH & VIERGE SAUCE

Serves 3-5

ROCKFISH & VIERGE SAUCE

Rockfish Filet 4 piece

Lemongrass 1/2 stick

Kalamata olive 8 pcs

Lemon 2 pcs

Cherry Tomato 10 pcs

Capers 1 Tbl Sp

Shalots 1 pc

Star anis 5 pcs

Coriander seeds 2 Tbl sp

White pepper crushed

Olive oil

Cut olives in half and dice cherry tomatoes. Chop shallots and put all 3 ingredients in a bowl. Add capers and squeeze juice from half of a lemon. Season with salt and white pepper to taste. Cover up with extra virgin olive oil and let it rest.

Carefully cut 6 cm (4in) batonnet of lemongrass and re-cut lengthwise to get thin sticks. Slice lemon.

YOU ARE READY !

Place the rockfish filet in a pirex dish, on baking paper, skin up ! Generously add olive oil, salt, and coriander seed on both sides of the fish. Place lemon slice, star anis, and lemongrass at the top of fish.

Bake for 10-15 min at 350F° (180C°)

Plate your fish on a warm plate, decorate with the vierge sauce condiments. You can serve it with your favorite steamed vegetables and French baguette.

BON APPETIT !