Ingredients
- 1 large eggplant
- 2 garlic cloves, finely sliced
- 100ml olive oil
- Sea salt
- Freshly ground white pepper
- 1 lemon, juiced
- 12 green beans, blanched and chopped
- 1 tomato, blanched, peeled and diced
- 50g kalamata olives, pitted
- Vegetable oil
- 8 fillets sand whiting
- 1 punnet baby basil, leaves picked
Method
Pre-heat oven to 170C. Cut eggplant in half lengthways. Score and place in a tray. Sprinkle with garlic, pour over 50ml olive oil and season. Cover tray with foil and bake for 90 minutes or until very soft. Remove from oven and allow to cool slightly. Scrape out eggplant flesh, discard skin and roughly chop flesh. Add half lemon juice and adjust seasoning if necessary. Keep warm. Put remaining oil, lemon juice, beans, tomato and olives in small saucepan and warm slightly. Heat dash of vegetable oil in a non-stick frypan and fry whiting skin side down until golden brown. Season, turn over and cook for 1 minute before removing from heat. Divide eggplant between 4 plates and place 2 fillets on top. Spoon over tomato mixture and sprinkle with baby basil.
