Grilled Snapper with Spiced Eggplant Salad. Spiced eggplant, yoghurt and snapper are a delicious combination and make for an easy weeknight meal. This healthy dish is an excellent source of vitamin B12 and dietary fibre.
Serves 4
4 x 150g snapper fillet portions (skin on)
2 tbsp olive oil
Mixed leaves and lemon wedges, to serve
Micro herbs, to garnish
Eggplant and Green Chilli
2 medium eggplants, trimmed
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
2 spring onions, thinly sliced
1 long green chili, seeds removed and finely chopped
1/3 cup (60g) pitted Sicilian green olives, sliced
Tahini Yoghurt
1/2 cup Greek yoghurt
2 tbsp tahini (hulled)
1 tbsp lemon juice
To make eggplant and green chili, cut eggplant into 3 – 4cm pieces. Place in a large bowl with oil and garlic. Season with salt and pepper. Cook eggplant in 2 batches on a preheated barbecue grill or grill pan for 7 to 10 minutes, turning regularly, or until golden and tender. Transfer to a large bowl. Add the spring onions, chili and olives. Toss to combine.
To make tahini yoghurt, combine the yoghurt, tahini and lemon juice in a bowl. Season with salt and pepper.
Season snapper with salt and cracked black pepper. Drizzle with 1 tbsp oil. Cook the snapper, skin side down on preheated barbecue grill plate or grill pan for 3 minutes or until golden and crisp. Turn-over and cook for another 2 – 3 minutes or until just cooked through. Remove from barbecue.
Serve snapper with eggplant, tahini yoghurt, mixed leaves and lemon wedges. Garnish with micro herbs.
Smart Tip + To stop snapper from curling, press firmly with a spatula when cooking skin side down. Eggplant and green chilli is best served warm.
