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Tilapia and Parmesan Grilled Eggplant https://www.metro.ca/userfiles/image/recipes/tilapia-et-aubergine-grillee-au-parmesan-et-aux-herbes-7257.jpg PT15M PT06M PT51M
Lay sliced eggplant on a rack and sprinkle with coarse salt to draw out excess moisture. After 30 minutes rinse under cold water and pat dry. Preheat BBQ to high. Brush slices of eggplant with oil and white balsamic vinegar. Grill slices 3 minutes on one side until they get nice grill marks. Turn the slices over, brush again with oil and vinegar and cook for 1 minute. Divide herbs into as many portions as there are slices, and add grated parmesan. Lay tilapia fillets on the grill, season and close the cover. Cook 4 minutes without turning. Serve tilapia with grilled eggplant and seasonal vegetables.
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1 medium eggplant, sliced 1/4 in. (0.6 cm) thick 2 Tbsp. (30 ml) coarse salt 1/4 cup (60 mL) Selection olive oil 3 Tbsp. (45 mL) Irresistibles white balsamic vinegar 2 Tbsp. (30 mL) mixture of minced fresh herbs (marjoram, rosemary, parsley) 1/4 cup (60 mL) finely grated fresh parmesan 4 tilapia fillets, lightly brushed with oil salt and freshly ground pepper to taste
Tilapia and Parmesan Grilled Eggplant

Tilapia and Parmesan Grilled Eggplant

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:06
COOKING
0:51
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium eggplant, sliced 1/4 in. (0.6 cm) thick
  • 2 Tbsp.
    (30 ml)
    coarse salt
  • 1/4 cup
    (60 mL)
    Selection olive oil
  • 3 Tbsp.
    (45 mL)
    Irresistibles white balsamic vinegar
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  • 2 Tbsp.
    (30 mL)
    mixture of minced fresh herbs (marjoram, rosemary, parsley)
  • 1/4 cup
    (60 mL)
    finely grated fresh parmesan
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  • 4
    tilapia fillets, lightly brushed with oil

  • salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC RASPBERRIES 170 G PRODUCT OF MEXICO AVOCADOS 5 PK PRODUCT OF MEXICO

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Imprimer ma sélection

Preparation

Lay sliced eggplant on a rack and sprinkle with coarse salt to draw out excess moisture.

After 30 minutes rinse under cold water and pat dry.

Preheat BBQ to high.

Brush slices of eggplant with oil and white balsamic vinegar.

Grill slices 3 minutes on one side until they get nice grill marks.

Turn the slices over, brush again with oil and vinegar and cook for 1 minute.

Divide herbs into as many portions as there are slices, and add grated parmesan.

Lay tilapia fillets on the grill, season and close the cover.

Cook 4 minutes without turning.

Serve tilapia with grilled eggplant and seasonal vegetables.

Source : Chef Caroline McCann

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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