Salt Fish and Eggplant Fricasse

Salt Fish and Eggplant Fricasse
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 191.9
  • Total Fat: 8.5 g
  • Cholesterol: 39.7 mg
  • Sodium: 5,886.8 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.5 g

View full nutritional breakdown of Salt Fish and Eggplant Fricasse calories by ingredient


Introduction

This Salt Fish and Eggplant Fricasse is a nice Low Carb Dish one can prepare quite often This Salt Fish and Eggplant Fricasse is a nice Low Carb Dish one can prepare quite often
Number of Servings: 2

Ingredients

    Eggplant, fresh, 2 cups, cubes
    *Salt Fish (Generic), 5.29 oz
    *Vegetable - Onion - White Onion - grams, 30 gram(s)
    *asda tomato puree, 1 tbsp
    *Beefsteak Tomato (1 medium tomato), 1 serving
    *Oil Bertolli Extra Light Olive Oil 1 tbsp, 1 serving
    *Diamond Crystal Salt Sense Real Iodized Salt, 2 tsp
    *Ginger Garlic Paste, 1 tbsp
    *Curry Leaves (4/6 Leaves), 1 serving
    *Thyme, Fresh, 1 tbsp

Tips

You may choose to fry the fish in a different oil and use the Olive Oil to make the actual Fricasse.
Can be accompanied with a tomato salsa


Directions

Cut Tomato in 4 quarters, Chop the Onion. Soak Salt Fish in Hot Water for 15 mins to remove excess salt and get rid of water. Cut the Fish in small pieces
In a pan, fry the pieces of fish in oil. Set aside.
In that same oil, put in the onion, garlic and ginger paste with the curry leaves and thyme and cook for a few seconds until the onion and garlic and ginger paste mix.
Add the eggplants, tomato quarters and water and cook covered until eggplant is soft and almost cooked. Now add the tomato puree and cover again.
Add the pieces of fried fish and mix while stirring. Cover and cook for another 5 mins until everything is mixed
You may add some salt if necessary


Serving Size: Makes 2 servings