Fish & Eggplant (Aubergine) Casserole

"This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version."
 
Fish & Eggplant (Aubergine) Casserole created by Jenny Sanders
Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 400°F.
  • Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
  • Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
  • Saute the eggplant in a mixture of half each of the two oils until soft.
  • Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
  • Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
  • Mix the sauce up well and pour it over.
  • Bake for 20 minutes.
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RECIPE MADE WITH LOVE BY

@Jenny Sanders
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  1. Pimienta
    A great mix of flavours! The sesame oil, soy sauce and ginger really mix well with the fish and veggies.
     
  2. Jenny Sanders
    Fish & Eggplant (Aubergine) Casserole Created by Jenny Sanders
  3. Jenny Sanders
    Fish & Eggplant (Aubergine) Casserole Created by Jenny Sanders
  4. Jenny Sanders
    This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version.
     
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