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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Catfish Aubergine

Date Added: December 08, 2009

Ingredients:

4 Unit Catfish
1 Unit Pepper to taste
4 Slices Eggplants lengthwise
1 Unit Olive Oil or chili oil
1/2 Cup Onion
2 Cups Canned Tomatoes with juice
2 Teaspoons Garlic
1/2 Teaspoon Basil chopped
1 Unit Parsley
1 Slice Lemon squeezed
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Directions:

1. Season fillets with salt and pepper, and set aside.

2. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 minutes.

3. Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes.

4. Meanwhile, saute onions in 1 tablespoon olive oil until translucent.

5. Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.

6. Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down.

7. Top with sauce. Garnish with parsley sprigs and lemon slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Eggplant, Tomato, Garlic, Onion, Olive Oil, Citric Acid allergies.
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