Flounder with Eggplant Chips and Bell Pepper Sauce

Eggplant can be tricky to cook with, don’t you agree?  You can only make Eggplant Parmesan so many times!  This recipe led me to a whole nother way of thinking about eggplants… you’ve heard of Kale Chips, well, enter Eggplant Chips!

Flounder with Eggplant Chips and Bell Pepper Sauce:

  • 4 flounder (or other white fish) fillets
  • 1 small eggplant
  • 2 large bell peppers, diced
  • 1 jalapeno or habenero pepper, seeded and diced
  • 2 tsp garlic
  • 2 tsp lemon juice
  • 1 Tbsp olive oil
  • Salt and pepper

In a large skillet, heat 1 tsp olive oil over medium high heat.  Saute peppers and garlic until peppers are tender.  Add lemon juice and salt and pepper to taste.  Set aside, but keep warm.

Turn on broiler.  Rinse fish and pat dry.  Season fish with salt and pepper and place, skin side down, on a sturdy baking pan.  Drizzle fish with remaining olive oil.

Cut eggplant (skin on) into very slender 1/8 inch slices – using a mandolin is even better!   Layer eggplant slices over fish.  Place pan under broiler until fish is cooked through.  Remove from oven and cover with Bell Pepper Sauce.  Serve warm with green beans and a glass of white wine!

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