Grilled tilapia with eggplant puree

Preheat the oven to 225 ° C. Prick a few holes in the aubergines with a fork. Roast them in the middle of the oven in about 15-20 minutes until the flesh is soft. Halve the aubergines and scrape out the flesh with a spoon. Purée with the hand blender or in the food processor the pulp with 2 tbsp lemon juice, the garlic and oil to a smooth puree. Season with salt and pepper.

Remove the seeds from the tomatoes and cut the flesh into small cubes. Cut the olives into quarters. Cut the tilapia into 4 or 8 pieces and rub with the thyme and pepper and salt. Drizzle with the rest of the lemon juice. Heat the grill pan and grill the fish in 8-10 min. Light brown and just done. Turn halfway.

Spoon the eggplant puree on 4 plates. Place the fish on the mash and garnish with the tomatoes, olives and parsley. Tasty with rice.