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    You are in: Home / Recipes / Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing Recipe
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    Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing

    Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    twissis's Note:

    DH is an avid fisherman & our freezer has a near endless supply of trout he catches in the summer. We're also fond of eggplant & I have a cookbook devoted to it. I found this recipe at the Food Network site & it has been a favorite for yrs now. The recipe uses whole trout cooked on a grill, but DH usually filets our trout b4 freezing. In that case, I oven-broil the trout to an almost flaky state, spread the dressing atop the filets & complete the dish under the broiler to finish cooking the trout & heat the dressing. This is incredibly good & worth the extra effort. Enjoy!

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    Units: US | Metric


    1. 1
      Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.
    2. 2
      In a lrg skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.
    3. 3
      Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.
    4. 4
      Remove the bread from the water & squeeze out all the water.
    5. 5
      Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
    6. 6
      Preheat grill & season trout w/salt & cayenne.
    7. 7
      Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.
    8. 8
      Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
    9. 9
      Remove from the grill, squeeze lemon or lime juice over the trout & serve on a lrg platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.

    Ratings & Reviews:

    • on February 27, 2009


      This was excellent!!!! I made it with salmon instead of trout, as I find the trout I have bought here in Switzerland is so full of bones even after filleting. I did it as twissis listed in the note and topped the salmon with the eggplant and bacon mix.. The topping was truly delicious. I loved the combination of flavours and it went so well with the fish. I served ours over asparagus and it made for a totally delicious meal.. A winner for us and we will be enjoying this often as I really loved how this came together and the wonderful taste with every bite!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Trout (Or Fillets) Stuffed W/Bacon & Eggplant Dressing

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 793.1
    Calories from Fat 356
    Total Fat 39.5 g
    Saturated Fat 11.7 g
    Cholesterol 170.6 mg
    Sodium 978.7 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 6.2 g
    Sugars 7.4 g
    Protein 62.2 g

    The following items or measurements are not included:

    fresh herbs

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