Baked Sole with Roasted Eggplant
- Roman Matla
- Jun 1, 2011
- 2 min read
Yummy yum yum yum…yum! There are fewer words in the English language that compare. Tonight, I wanted to treat my beautiful bride to some baked sole. Earlier in the day I took a stroll down to the local fish monger and picked up two fillets for under $12 – not great but not too bad either considering what you’d pay in a restaurant (without an Egg I might add!)
The recipe for both the sole and the eggplant (or is it aubergine?) are dead easy. Have a peek for yourself and don’t be afraid to use your grill as a convection oven! A dome is just for that very reason!
Ingredients:
2 Sole Filets (total of 550 grams)
½ Cup Breadcrumbs (and do use your own bread…nothing lazier than buying breadcrumbs…I mean really!)
¼ tsp Garlic Pepper (a simple combo of….you guessed it, crushed garlic and pepper!)
½ tsp Kosher Salt
1 Tbs Lemon Juice (from a freshly squeezed lemon)
¼ cup Mayonnaise
¼ cup Shredded Parmesan Cheese
1/8 cup Parsley Fresh chopped from your herb garden
Shallow pan (round or square) sized to fit the BGE or your own grill
Prep:
Lightly spray your shallow pan with olive oil (I keep a spray bottle full just for this type of thing!)
Mix all ingredients together in a small mixing bowl except for the breadcrumbs and parsley
Coat both sides of the sole and then…
Press sole in crumbs and place in cooking pan, crumb side up
Cooking:
Preheat and stabilize the Big Green Egg to 450 degrees F.
Place sole in the pan with crumb side up
Cook approximately 10-15 minutes or until breadcrumbs brown
And now for the eggplant:
1 large eggplant, unpeeled (though Heather prefers more aubergine to fish…note to self!)
2 tbsp. lemon juice
2 tsp. fresh thyme leaves
1/2 tsp. salt
1/4 c. olive oil
2 cloves garlic, crushed
2 tsp. fresh rosemary leaves
1/2 tsp. pepper
Cut eggplant into 3/4 inch slices. Combine olive oil, lemon juice, and garlic. Combine remaining ingredients. Brush oil mixture and sprinkle herbs on each side of eggplant. Grill, covered, over medium-hot coals 5 minutes; turn and grill an additional 5 minutes or to desired degree of doneness.
Enjoy! Roman 😉
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