Grunt with tapenade sauce
Press the skin side down firmly with your hand or chopsticks to prevent it from bending. The fresher the fish, the more likely it is to curl up
How to make it
1
Cut the eggplant into 6 equal parts lengthwise, sprinkle with a little salt, and deep fry in hot oil until golden brown
2
Add the fried eggplant, diced cherry tomatoes, and seasonings (A) to a bowl and mix
3
Sprinkle salt and pepper (not included in the recipe) on the grunts and fry them skin-side down in a frying pan with 1 tablespoon of olive oil (not included in the recipe)
4
Once the skin is well browned, flip it over and spread about 1 tablespoon of tapenade sauce on each side
5
Once the underside of the grunt is cooked, remove it to a plate, garnish with [2], and sprinkle with Italian parsley to finish
Ingredientsfor 2 servings
-
- eggplant
- 1 bottle
-
- salt
- Appropriate amount
-
- Diced cherry tomatoes
- 1/2~1 piece
-
[A]
- balsamic vinegar
- 1 tablespoon
-
-
olive oil
!
- 1 teaspoon
-
olive oil
-
- lemon juice
- 1/2 teaspoon
-
- minced garlic
- 1/2 teaspoon
-
- Chopped Italian parsley
- 1 teaspoon
-
- Shredded basil
- 1 sheet
-
- salt
- small amount
-
- Grunt
- 2 slices
-
- Tapenade sauce
- 2 tablespoons
-
- Italian parsley for garnish, finely chopped.
- Appropriate amount
[PR]
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