Grilled tilapia with eggplant puree

Name: grilled tilapia with eggplant puree
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 1 lemon pressed; 2 toes garlic pressed; 6 el extra virgin olive oil; 2 tomatoes in four; 50 g green olives without seeds; 600 g tilapia fillet; 1 tl dried thyme; 2 twigs parsley finely chopped

A nice Mediterranean recipe. The main course contains the following ingredients: fish, eggplants, lemon (pressed), garlic (pressed), extra virgin olive oil, tomatoes (in quarters), green olives without seeds, tilapia fillet, dried thyme and parsley (chopped).

Ingredients

Kitchen Stuff

hand blender or food processor
grill pan

Directions

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.