Red Mullet Fillets with Smoked Eggplant Salad - GDLT

Ingredients

• 16 red mullet fillets (Wellgoods)
• 4 tablespoons flour
• Vegetable oil for frying
• 3 medium eggplants
• 4-5 tablespoons olive oil
• Juice of 1 lemon
• ½ red chilli pepper
• Salt and pepper to taste
• Heat the eggplants directly on your fire source (stove top) and turn every so often until they are entirely soft
• Peel off the eggplant skin and roughly chop the eggplant
• Place the chopped eggplant in a bowl and mash it with a fork. Mix in the olive oil, lemon juice, chilli pepper, salt and pepper.
• Place the eggplant mixture in the refrigerator and allow to cool
• Coat the fish fillets in the flour and lightly fry them
• Serve the eggplant salad with the fried fi sh on top and garnish with parsley and large grains of sea salt