Ingredients:

 

  • 3 large eggplants 

  • Extra-virgin olive oil

  • Black pepper & salt

  • ½ kg. Bolognese sauce 

  • ½ litre homemade tomato sauce

      ( see recipe in our Instagram highlights)

  • Parmesan cheese

 

Elaboration :

Remove the stalks from the eggplants, slice them up into 1cm thick slices, and sprinkle them with salt. Leave them in a colander so the eggplants reduce their bitterness for at least half an hour. Clean the eggplant’s slices with kitchen paper to remove the excess of salt and fry them in several batches. Leave them over kitchen paper to remove the excess of oil and reserve. 

Get yourself an oven proof tray. Put in a small layer of homemade tomato sauce, then a single layer of aubergines, a thin layer of bolognese sauce and a little bit of Parmesan cheese. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.

Place the dish in the oven and bake at 190°C for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting zucchini for the aubergines. But do try making it with aubergines – you’ll love it!

 

Ingredients (6 people):

 

  • 3 big sea breams

  • 3 lemons

  • 3 onions

  • 1 sprig of fresh rosemary

  • Extra virgin olive oil

  • Salt & pepper

 

 

 

 

 

 

Elaboration:

 

Buy  3 sea breams that have very shiny skin and transparent eyes. Ask the fishmonger to open them a little and remove the guts and cut off the fins. Wash them with cold water and rinse them well. Preheat the oven to 180º C. On the baking tray, pour a splash of extra virgin olive oil.  Peel the onions, cut them into thin slices and place them on the tray covering the bottom. Place the breams on top and drizzle with olive oil, a little lemon juice, freshly ground black pepper and salt. Cut a couple of thick lemon slices into small pieces and spread them on the tray. Place the sprigs of rosemary on top.

Put the tray in the oven for about 20-25 minutes, or until you see that the fish is done but avoiding overdrying. Serve immediately. Enjoy it!

ROASTED SEA BREAM WITH ONIONS, LEMON AND ROSEMARY

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