Grill Fish and Eggplant

Rimma

"Quick, easy, low fat, delicious"
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Ingredients

30 min servings
Serving size has been adjusted!
Original recipe yields 3 servings



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Directions

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  1. 1. Preheat grill.
  2. 2. Peel and slice ½ inch eggplant. Soak in salted water for 15 min. Rinse and drain. Place in zip lock bag with 3 Tsp of oil and toss.
  3. 3. Grill eggplant till soft and tilapia till half done on the grill
  4. 4. Place cast iron pen on the grill. Add 1 Tsp oil and diced garlic and fry till it soft, but not brown – about 1 min
  5. 5. Add Pasta sauce, Italian spaces and mix
  6. 6. Add eggplant and tilapia to the pan and mix so sauce evenly cover eggplant and tilapia. Eggplant and tilapia can be broken on smaller pieces.
  7. 7. Cover grill and simmer for 5 min. Done! Can garnish with basil and/or parsley. Serve with pasta.

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