Mullet with eggplant

Cut the eggplant into round slices about 1 cm thick. Sprinkle with salt on both sides and press down well.

Heat a splash of olive oil in a pan and fry the eggplant slices in it together with a clove of garlic.

Pat the aubergine slices dry with a piece of paper towel.

Flour the red mullet fillets.

Heat a splash of olive oil in a large pan and fry the pieces of fish until nicely crispy. Let them drain on paper towels.

Mince a clove of garlic and sauté it in the pan in which the fish was fried.

Next, add the tomato pulp and deglaze with the white wine. Season with pepper, salt, and lemon thyme.

Cut the mini fennel bulbs into pieces. Season them with salt and pepper and marinate them in the white balsamic vinegar.

Arrange the aubergine slices nicely on a plate. Spoon the tomato sauce over them and place the red mullet on top.

Finish with a few pieces of marinated fennel and lemon thyme.

Buon appetito!