We have unbelievable amounts of eggplants in our garden at the moment and are running out of ideas of what to do with them! One night both me and my partner were craving fish and chips but we are on a bit of health kick. Previously we had tried eggplant chips at a local restaurant - they tasted fantastic. This gave us the idea of fish and chips with a healthy twist.
I will separate this recipe out into the fish and the chips. PS the chips alone with some home made chilli aioli are the best snack ever!
Steamed Fish in a Paper Parcel
Now there is some fancy french word for cooking things in a paper parcel - I can't remember what it is and I think 'paper parcel' sounds cuter.
x1 piece salmon per person
any flavours you want
salt & pepper
a knob of butter or a drizzle of olive oil
baking paper and cooking twine
Rip off a piece of baking paper that will be big enough to envelope the fish and flavourings. Place the fish in the middle of the paper. Drizzle the olive oil or place a knob of butter on top of the fish. Place the flavourings, salt and pepper on top. It should look something like this...
Bring the two long ends of the baking paper together and then fold down towards the fish. Twist the other two ends around and tie with the twine. Each piece of fish should look like a bon bon.
You now have two options you can either place the little parcels in a pre-heated oven at 200 degrees for 10-15mins depending on how big your fish is, or, you can place them in a steamer over boiling water for about 8-10mins - again depending on how big your fish is.
The little paper parcel will steam your fish and the liquid from the fish and olive oil/butter will make a delicious sauce!
Eggplant Chips
Eggplants cut into strips
egg, beaten
flour
panko bread crumbs
pepper
mixed herbs
parmesan, grated
Preheat the oven to 200degrees.
Mix together the panko bread crumbs, pepper, mixed herbs and parmesan. It doesn't matter about quantities just put as much as you feel like. I don't think you will need salt as the panko breadcrumbs are quite salty. It is important to use panko breadcrumbs rather than normal breadcrumbs as the panko breadcrumbs give a far better texture. You will find panko breadcrumbs in the Asian section of the supermarket.
You will need to make a little working station now. Line up your flour, eggs, breadcrumb mix and lastly a baking paper lined tray. Dip your eggplant in the flour, then the egg, then the breadcrumb mix. Lay them out on the try. This gets VERY messy.
Once complete pop them in the oven for 20-30mins until golden and crispy. Yum!
