Grilled Mackerel and Eggplant with Salsa Verde

Name: Grilled Mackerel and Eggplant with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 long and thin eggplants, preferably Japanese; 6 tbsp. virgin olive oil, divided; 3 tbsp. red wine vinegar; 1 tbsp. hot red pepper; 1 tbsp. dried oregano; 4 (1/2 lb. each) mackerel fillets, bones removed; 1-1/2 cup parsley leaves; 1/2 cup mint leaves; 1 anchovy, salted variety, rinsed, filleted; 1 cup extra-virgin olive oil; 1 egg, hard-boiled, finely chopped; 2 tbsp. capers, drained, finely chopped; 1 lemon, juice and zest of; Sea salt, to taste

Servings: persons

4 long and thin eggplants, preferably Japanese
6 tbsp. virgin olive oil, divided
3 tbsp. red wine vinegar
1 tbsp. hot red pepper
1 tbsp. dried oregano
4 (1/2 lb. each) mackerel fillets, bones removed
1-1/2 cup parsley leaves
1/2 cup mint leaves
1 anchovy, salted variety, rinsed, filleted
1 cup extra-virgin olive oil
1 egg, hard-boiled, finely chopped
2 tbsp. capers, drained, finely chopped
1 lemon, juice and zest of
Sea salt, to taste

1
Preheat barbecue or grill.
2
Cut eggplants lengthwise in half and place in mixing bowl.
3
Add olive oil, vinegar, red pepper and oregano and toss to coat.
4
Place eggplant on grill and cook 5 to 6 minutes per side until dark golden-brown and lightly charred.
5
Remove from grill and place back in bowl with marinade.
6
Brush mackerel skin with olive oil and place skin-side down on grill.
7
Cook 5 to 6 minutes on skin side, turn carefully and cook 1 minute on flesh side.
8
Remove and place in center of round platter.
9
Place parsley, mint, anchovy and olive oil in blender and chop until smooth.
10
Remove to serving bowl and add chopped egg, capers and lemon juice and zest and mix well.
11
Arrange eggplant around mackerel and drizzle with sauce.
12
Serve immediately.

1005

kcal

Calories

108

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 14 ingredients. The key ingredients include: 4 long and thin eggplants, preferably Japanese, 6 tbsp. virgin olive oil, divided, 3 tbsp. red wine vinegar, 1 tbsp. hot red pepper, and more.

Yes, Grilled Mackerel and Eggplant with Salsa Verde falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!