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

Recipe by twissis
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.
  • In a lrg skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.
  • 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.
  • Remove the bread from the water & squeeze out all the water.
  • Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.
  • Preheat grill & season trout w/salt & cayenne.
  • 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.
  • Place the trout on the grill over a low flame & cook 25-30 min or till flaky.
  • 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.