Imam Bayildi Seafood Specialty
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 4 slim aubergines, about 250g each, halved lengthways
- • 300g prawns, peeled and roughly chopped
- • 4 tbsp olive oil
- • 1 onion, finely chopped
- • 2 cloves garlic, minced
- • 2 tbsp pine nuts
- • 2 ripe tomatoes, 1 grated and 1 sliced
- • 1 bunch flat-leaf parsley, chopped
- • 1 tsp sugar
Preparation Steps
Brush the aubergine halves with 2 tablespoons of the oil and fry cut-side down until golden, then arrange them in an oiled baking dish.
Sauté the onion, garlic, and pine nuts in the remaining oil until soft, add the prawns and grated tomato, and cook 2 minutes before stirring in the parsley.
Score the aubergine flesh deeply, press it open, pile in the prawns filling, and cover each half with a slice of tomato.
Pour 100ml of water into the dish, cover with foil, and bake at 180C for 35 minutes until the aubergines are fully tender.
Cool to room temperature and refrigerate for at least 2 hours; serve cold or just warm with crusty bread.