Cookout

Salt Fish and Eggplant Fricasse is for Dinner.

Salt Fish and Eggplant Fricasse takes 15 minutes to prepare.

Salt Fish and Eggplant Fricasse takes 25 minutes to cook.

Salt Fish and Eggplant Fricasse makes 2 servings.

The ingredients for Salt Fish and Eggplant Fricasse are:

Eggplant, fresh, 2 cups, cubes
*Salt Fish (Generic), 5.29 oz
*Vegetable - Onion - White Onion - grams, 30 gram(s)
*asda tomato puree, 1 tbsp
*Beefsteak Tomato (1 medium tomato), 1 serving
*Oil Bertolli Extra Light Olive Oil 1 tbsp, 1 serving
*Diamond Crystal Salt Sense Real Iodized Salt, 2 tsp
*Ginger Garlic Paste, 1 tbsp
*Curry Leaves (4/6 Leaves), 1 serving
*Thyme, Fresh, 1 tbsp

Here is how you make Salt Fish and Eggplant Fricasse:

Cut Tomato in 4 quarters, Chop the Onion. Soak Salt Fish in Hot Water for 15 mins to remove excess salt and get rid of water. Cut the Fish in small piecesIn a pan, fry the pieces of fish in oil. Set aside. In that same oil, put in the onion, garlic and ginger paste with the curry leaves and thyme and cook for a few seconds until the onion and garlic and ginger paste mix.Add the eggplants, tomato quarters and water and cook covered until eggplant is soft and almost cooked. Now add the tomato puree and cover again.Add the pieces of fried fish and mix while stirring. Cover and cook for another 5 mins until everything is mixedYou may add some salt if necessaryServing Size:?Makes 2 servings

The nutritional information for Salt Fish and Eggplant Fricasse is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 191.9

• Total Fat: 8.5 g
• Cholesterol: 39.7 mg
• Sodium: 5,886.8 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 3.5 g
• Protein: 20.5 g

The dietary needs meet for Salt Fish and Eggplant Fricasse is Low Carb