ROASTED EGGPLANT, CORN AND PARSLEY SALSA WITH FISH

A fresh and lively approach to seafood.

NUTRITION INFO

Right:

PER SERVE 1890kJ, protein 42g, total fat 10.4g (sat. fat 2.5g), carbs 43g, fibre 8g, sodium 516mg • Carb exchanges 3 • GI estimate low • Gluten-free option

PREP TIME: 15 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)

1 cob corn, husk and silk removed Olive oil cooking spray

1 red capsicum

1 eggplant, thickly sliced

2 Tbsp finely chopped

flat-leaf parsley

2 tsp extra virgin olive oil

Juice of half a lemon

Freshly ground black pepper

4 x 150g pieces firm white fish fillets 3 cups mixed salad leaves 1 Lebanese cucumber, peeled into

ribbons using a vegetable peeler 20g (1⁄3 cup) parmesan shavings Balsamic glaze, to serve

4 x 60g sourdough rolls

or gluten-free rolls, to serve

1 Preheat oven to 230°C (fan-forced). Line a baking tray with baking paper. Wrap corn in foil and place on tray. Spray capsicum with cooking spray and place on tray with corn. Roast for 20 minutes or until corn is tender and capsicum skin blisters. Remove from oven. Set aside for 10 minutes to cool.

2 Meanwhile, preheat a chargrill pan or barbecue grill on mediumhigh. Spray eggplant slices with cooking spray. Add to chargrill and cook for 2-3 minutes each side, or until tender. Finely chop 100g of the eggplant and cut the remaining eggplant into strips.

3 Peel capsicum and remove seeds and membrane. Finely chop half the capsicum and cut the rest into strips. Cut the corn off the cob.

4 To make salsa, place chopped eggplant, chopped capsicum and half the corn in a bowl. Add parsley, 1 tsp olive oil and juice. Season with pepper, toss to combine. Set aside.

5 Heat remaining oil in a small non-stick frying pan. Add fish and cook for 2 minutes each side or until just cooked through. Transfer to serving plates.

6 Put eggplant and capsicum strips, rest of corn, salad leaves and cucumber in a bowl. Toss. Transfer to a shallow serving bowl. Top with parmesan. Drizzle with glaze. Serve with fish, salsa and rolls.

COOK’S TIP

Try replacing parsley with basil or dill and lemon juice with lime juice. The fish can be replaced with lean skinless chicken breast fillet.

Cook chicken for

4 minutes a side, or until cooked through.