• 16 red mullet fillets (Wellgoods)
• 4 tablespoons fl our
• Vegetable oil for frying
• 3 medium eggplants
• 4-5 tablespoons olive oil
• Juice of 1 lemon
• ½ red chilli pepper
• Salt and pepper to taste

Method:

• Heat the eggplants directly on your fi re source (stove top) and turn every so
often until they are entirely soft
• Peel off the eggplant skin and roughly chop the eggplant
• Place the chopped eggplant in a bowl and mash it with a fork. Mix in the
olive oil, lemon juice, chilli pepper, salt and pepper. Place the eggplant
mixture in the refrigerator and allow to cool
• Coat the fi sh fi llets in the fl our and lightly fry them
• Serve the eggplant salad with the fried fi sh on top and garnish with parsley
and large grains of sea salt