Eggplant Sauce Fish

Name: Eggplant Sauce Fish
Yield: 4
Ingredients: 1 fish of about 2 kg; salt, black pepper; and lime juice; 0.5 kg of eggplant without peeling; 1 tablespoon of parsley (chopped); 1 small onion; 1 clove of garlic or to taste; 0.25 cup of mayonnaise; 4 tablespoons of tahini; (Tahine); 2 tablespoons of lime juice; salt and black pepper to taste

1
1 fish of about 2 kg
2
salt, black pepper
3
and lime juice
4
0.5 kg of eggplant without peeling
5
1 tablespoon of parsley (chopped)
6
1 small onion
7
1 clove of garlic or to taste
8
0.25 cup of mayonnaise
9
4 tablespoons of tahini
10
(Tahine)
11
2 tablespoons of lime juice
12
salt and black pepper to taste

Ingredients

1
1 fish of about 2 kg
2
salt, black pepper
3
and lime juice
4
0.5 kg of eggplant without peeling
5
1 tablespoon of parsley (chopped)
6
1 small onion
7
1 clove of garlic or to taste
8
0.25 cup of mayonnaise
9
4 tablespoons of tahini
10
(Tahine)
11
2 tablespoons of lime juice
12
salt and black pepper to taste

Directions

1
Clean the fish at the fish market, removing any bones from the sides
2
Place in a baking dish and season with salt, black pepper, and lime juice inside and out
3
Bake until cooked
4
Prepare the sauce: place eggplant in a baking dish and bake in a moderate oven (180°C) for 50-60 minutes or until soft
5
Flip once to ensure even cooking
6
Let it cool
7
Cut into several pieces
8
Mince well
9
Chop parsley
10
Add remaining ingredients, mix well and blend slowly in the blender until a paste forms
11
Let the fish cool and cover with eggplant sauce
12
Serve 4-6 people