I love Thai aubergines, they are sweet, they do not absorb oil and go very well with fish, in this recipe I combined them with grouper ragout and I proceeded like this.
Ingredients for 4 people:
Fillet of grouper of about 150 g
2 small thai eggplants.
320 g of trenette or spaghetti.
400 g of piennolo or datterini tomatoes.
A sprig of mint.
1 clove of garlic.
Extra virgin olive oil to taste.
Salt and Pepper To Taste.
Carefully wash the aubergines, dry them and cut them into slices half a centimeter thick, then dice them. Fillet the fish, take the fillet and with a half moon pass it as finely as possible. Blanch the tomatoes, remove the skin and seeds, puree them with a blender.
Fry the aubergines in extra virgin olive oil for about 15/20 min.
In a suitable pan, brown the garlic clove in the oil, remove it as soon as it begins to brown.
Pour in the pulp of the tomatoes and the grouper, cook over moderate heat for about 15 minutes, seasoning with salt and pepper.
Meanwhile, bring a pot of water to a boil, add salt and cook the trenette by adding half a teaspoon of turmeric powder.
After 15 minutes add the aubergines in the fish sauce and cook for another 10 minutes. Drain the pasta rather al dente and pour it into the sauce.
Skip everything and serve on a plate using a pastry ring, serve finishing with fresh mint.
Bon appetit and the next recipe.
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