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Thursday, September 29, 2011

Steelhead Trout Eggplant Something.

I posted before about accidents turning into confidence, but now I have here what we've all experienced: Remaining Items in the Fridge = Olympian Meal.

Steelhead Eggplant Surprise (lol)
serves 2

-12oz or more of steelhead or salmon
-olive oil
-1/2 tsp each:
-8oz or more of diced eggplant; skin on please, don't be a sucker
-2 cloves garlic, minced
-Parmesan, shredded
-Olive oil
-leftover rice or pasta (optional)

Preheat oven to, oh I don't know, 375. I like 375. It gives me time to think, or shower, or make sure the contacts I'm wearing aren't seven weeks old.
Take your fish, pat it dry and drizzle with olive oil.
Sprinkle liberally with all those spices, more if you're feeling frisky and come on: Feel frisky!
Drizzle a tiny more oil over the fish and brush it all together to really drive it home.
Take your diced eggplant and toss in a bowl with the garlic, Parm and more olive oil.
Put your fish in a foil lined Pyrex, surround it with the eggplant pals and share the love by sprinkling more Parm over everything (you do not want cheese envy after all):

Throw in the oven for like, 25 minutes. That's another reason I like 375. It gives you time, especially when you surround your protein with little nutrient buddies.

After fish and friends are out of the oven, take out the eggplant, place on a dish/bowl and then mix with the leftover rice/pasta. I recommend a bowl unless you enjoy chaos. Then, divide the fish in half with a spatula and place over the mix of starch and veggie.

As you eat it, I highly recommend destroying the shape of the fish, and just mixing it all together. Observe: The half-eaten, delicious outcome that I captured only after realizing I was eating the evidence of a half-assed idea, turned golden.

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