RCI-BF.001.0351.001

Baked Fish and Eggplant

Name: Baked Fish and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Central African
Ingredients: 1 unit one pound of filleted fish (fillet of sole is good); 1 unit one large Eggplant (aubergine (or Guinea squash), (or several small ones), peeled and diced); 1 unit a few fresh tomatoes (chopped; or one can stewed tomatoes); 1 unit one Onion (chopped); 1 unit one cup water; 1 unit cayenne pepper or red pepper (black pepper, salt)

Baked Fish and Eggplant from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

one pound of filleted fish (fillet of sole is good)
1 unit
one large Eggplant (aubergine
or Guinea squash), (or several small ones), peeled and diced
1 unit
a few fresh tomatoes
chopped; or one can stewed tomatoes
1 unit
one Onion
chopped
1 unit
one cup water
1 unit
cayenne pepper or red pepper
black pepper, salt
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Baked Fish and Eggplant

Ingredients

Method

What Makes This Variant Distinct