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2 tb Olive oil
1 md Eggplant; peeled and small diced
1 c Chopped onions
1/2 c Chopped celery
1 ts Chopped garlic
4 c Left-over cornbread crumbs
1 c Chicken stock; up to 2
1 tb Chopped fresh parsley leaves
4 Flounder fillets; (6-ounce)
Preheat the oven to 400 degrees F.
In a large saut pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. Saut for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saut for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season