Fish & Eggplant (Aubergine) Casserole

Name: Fish & Eggplant (Aubergine) Casserole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 4 stalks celery; 2 Tbsps cornstarch; 500 grams japanese eggplants; 400 grams mild boneless white fish; 1 Tbsp minced ginger; 1 green pepper (i use cubanelles); 4 green onions; 2 jalapeno peppers (optional); 1 Tbsp toasted sesame oil; 3 Tbsps soy sauce; 1 Tbsp vegetable oil; 4 Tbsps vinegar; 237 milliliters water

Fish & Eggplant (Aubergine) Casserole might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 257 calories, 24g of protein, and 9g of fat per serving. This recipe serves 4. It will be a hit at your Autumn event. A mixture of sesame oil, water, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 50 minutes.

Ingredients

Servings:

japanese eggplants 400grams

mild boneless white fish 1Tbsp

minced ginger 1

green pepper (i use cubanelles)4

green onions 2

jalapeno peppers (optional)1Tbsp

toasted sesame oil 3Tbsps

soy sauce 1Tbsp

vegetable oil 4Tbsps

vinegar 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Thrive Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.