Grilled Barramundi With Eggplant And Tomato Stacks

Name: Grilled Barramundi With Eggplant And Tomato Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices); Kosher salt; 1 clove garlic; 1 teaspoon fresh lemon juice; 1 cup packed basil leaves; 1/2 cup extra virgin olive oil, plus more for drizzling; Freshly cracked black pepper, to taste; 8 3-ounce pieces skinless barramundi fillets; 1-2 medium heirloom tomatoes, sliced 1/2 thick (8 good slices); Aged balsamic vinegar, or balsamic reduction, for drizzling

Servings: persons

1
Sprinkle the eggplant slices with salt on both sides, then place on a rack and set aside for 30 minutes. The salt will draw out excess moisture and bitterness.
2
While the eggplant is sitting, make the basil oil. Combine the garlic, basil, lemon juice and olive oil in a food processor or blender and process on high until smooth, about 1 minute. Season with salt and pepper, then set aside.
3
Use paper towels to blot the excess moisture and salt from the eggplant, then drizzle with olive oil and rub to coat on all sides. Sprinkle with freshly ground black pepper to taste.
4
Preheat a grill to medium-high heat. Use paper towels to pat the barramundi fillets very dry. Drizzle with olive oil and rub to coat on all sides, then season both sides with salt and pepper. Grill the barramundi and eggplant pieces until nicely charred on the outside and the barramundi is opaque throughout.
5
Place a piece of eggplant in the center of a plate, then spoon a little bit of the basil oil over top. Stack a piece of tomato on top, season with salt and pepper, then drizzle with more basil oil. Top with a piece of fish, drizzle with more basil oil, then repeat with one more piece of each. Use up the remaining fish, tomato and eggplant to create three more stacks, then spoon a generous amount of basil oil over each. Finish with a light drizzle of aged balsamic or balsamic reduction around the perimeter of each plate. Serve immediately.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2 medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices), Kosher salt, 1 clove garlic, 1 teaspoon fresh lemon juice, and more.

Yes, Grilled Barramundi With Eggplant And Tomato Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!