SMOKED AUBERGINE WITH TILAPIA PANCETTA OVER LEMON BUTTER SAUCE
Author: Kiran Jethwa
Ingredients
- For the Tilapia
- 1kg Tilapia Fillets
- 2 large Aubergines
- 200gms Bacon
- For the stuffing
- 2 large Smoked aubergines /eggplant
- 4 tsp Capers
- 4 tsp Olives
- 1 punnet Cherry tomatoes
- 1 tbsp Oregano
- 2 cloves Garlic
- 1 tsp Black pepper
- 1 bunch Parsley
- Salt to taste
- 200gms Feta cheese
- For the Lemon sauce
- 500ml Cream
- 2 Lemons
- 250g Butter
Instructions
- Pre-heat oven to 170 degrees centigrade
- Fillet the Tilapia fillet and cut into big chunks and set aside.
- Char the aubergines over an open flame and as soon as they are cooked, peel the skin away gently then toss in a bowl for the stuffing.
- Roughly chop the smoked aubergines, capers, olives and cherry tomatoes and combine in a bowl.
- Roughly chop some Oregano and fry in olive oil with chopped garlic and some black pepper.
- In a bowl place the fried garlic and the smoked aubergines.
- Season with feta cheese and freshly chopped parsley.
- Slice the non-smoked aubergines through the middle and carefully scoop out as much of the inner flesh as possible.
- Soak the aubergines in salted water to deter from going brown.
- Fill both scooped out pockets with the aubergine stuffing and the chunks of tilapia fillets. Then carefully wrap them with the bacon strips and bang in the oven for about 20 minutes.
- Melt butter in a pan on a gentle heat.
- Add the cream to combine.
- Once the cream and the butter have blended together take off the heat and set aside.
- Squeeze about half a lemon in the mix and work together. Season with black pepper and chopped dill. Whisk through and set aside to infuse.
- Serve!
