Prep Time
35 min.
Cooking Time
50 min.
Serves
3
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Discover Southern-style eggplant – a delightful dish baked with pike-perch under a fragrant tomato and vegetable sauce. In taste and preparation, it resembles the famous Greek moussaka, but with one important difference: all vegetables are finely chopped and arranged in a single layer in the baking dish, which significantly speeds up the cooking process. Fish, unlike meat, bakes faster and perfectly harmonizes with the vegetables, creating a light yet hearty and incredibly delicious casserole. This dish will be a true centerpiece for your table and will delight all connoisseurs of healthy and appetizing food!
Ingredients List
Total Ingredients: 16
Serves:
Zander fillet - 700 g
Eggplant - 2 pcs.
Tomato - 3 pcs.
Bell pepper (red and green) - 1 pcs.
Yellow bell pepper - 1 pcs.
Cucumber - 1 pcs.
Bulb onions - 1 pcs.
Carrot - 1 pcs.
Garlic - 3 clove
Salt - ½ tsp.
Ground black pepper - 1 g
Khmeli-suneli - 1 g
dried barberry - 1 tsp.
Refined sunflower oil - 1 tbsp.
Sulguni cheese - 50 g
Fresh herbs (basil, parsley, mint, tarragon) - to taste
Nutrition Facts
Serves:
🥓
Fat
33г
🍚
Carbohydrates
17г
🥩
Proteins
149г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all ingredients: thoroughly wash the eggplants, cucumber, and tomatoes. Clean and prepare the fish, separating the fillet from the skin and bones. Wash and clean the bell pepper and carrots. Peel the onion and garlic. Get a blender with a bowl, a frying pan, and a deep baking dish ready.
Step 2
Slice the fish fillet into pieces approximately 2-3 cm in size. Dice the bell pepper, eggplant, and cucumber into cubes with sides of 1-1.5 cm.
Step 3
Dice the onion and carrots into smaller pieces. Press the garlic. Grate the cheese using a coarse grater.
Step 4
Remove the stem ends from the tomatoes. Bring 1 cup of water to a boil. Place the tomatoes in a heatproof bowl, blanch them with boiling water, then immediately with cold water, and peel off the skin. Transfer the peeled tomatoes to a blender and process until smooth.
Step 5
Pour vegetable oil into a frying pan and heat thoroughly over high heat. Reduce the heat to medium and add the eggplant cubes. Fry them, stirring constantly, for 3-4 minutes until golden brown.
Step 6
Transfer the fried eggplant to a plate. Add the onion and carrots to the remaining oil in the pan. Sauté them, stirring constantly, for 1-2 minutes until the vegetables begin to slightly brown. Add the garlic and cook for another 30 seconds until a characteristic garlicky aroma develops.
Step 7
Add bell pepper and cucumber to the pan with the vegetables. Sauté for 2-3 minutes until slightly browned. Pour the tomato puree over the vegetables. Mix everything thoroughly and simmer for 3-5 minutes until the sauce thickens.
Step 8
Preheat the oven to 160°C. Grease a baking dish with 1 teaspoon of vegetable oil. Spread the roasted eggplant evenly over the bottom of the dish. Arrange the pike perch pieces on top. Season the fish with salt, black pepper, khmeli-suneli, and ground barberry.
Step 9
Pour the vegetable and tomato puree sauce over the fish in the baking dish. Place the dish in the oven and bake the eggplant and fish for 45 minutes. Then sprinkle the casserole with grated cheese and cook for another 5-7 minutes, until the cheese is completely melted and forms a golden crust.
Step 10
Serve the Southern-style eggplant hot, divided into portions. Garnish with fresh herbs for added freshness and aroma.
Enjoy your meal!
Follow the instructions step by step