Baked Sole with Roasted Eggplant


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:

  1. 2 Sole Filets (total of 550 grams)

  2. ½ Cup Breadcrumbs (and do use your own bread…nothing lazier than buying breadcrumbs…I mean really!)

  3. ¼ tsp Garlic Pepper (a simple combo of….you guessed it, crushed garlic and pepper!)

  4. ½ tsp Kosher Salt

  5. 1 Tbs Lemon Juice (from a freshly squeezed lemon)

  6. ¼ cup Mayonnaise

  7. ¼ cup Shredded Parmesan Cheese

  8. 1/8 cup Parsley Fresh chopped from your herb garden

  9. Shallow pan (round or square) sized to fit the BGE or your own grill

Prep:

  1. Lightly spray your shallow pan with olive oil (I keep a spray bottle full just for this type of thing!)

  2. Mix all ingredients together in a small mixing bowl except for the breadcrumbs and parsley

  3. Coat both sides of the sole and then…

  4. Press sole in crumbs and place in cooking pan, crumb side up

Cooking:

  1. Preheat and stabilize the Big Green Egg to 450 degrees F.

  2. Place sole in the pan with crumb side up

  3. Cook approximately 10-15 minutes or until breadcrumbs brown

And now for the eggplant:


  1. 1 large eggplant, unpeeled (though Heather prefers more aubergine to fish…note to self!)

  2. 2 tbsp. lemon juice

  3. 2 tsp. fresh thyme leaves

  4. 1/2 tsp. salt

  5. 1/4 c. olive oil

  6. 2 cloves garlic, crushed

  7. 2 tsp. fresh rosemary leaves

  8. 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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