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Tunisian Grilled Fish with Eggplant Sauce (Sharmoulit Badinjan)
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Ingredients
- Fish Fillets1 kg
- Round Brown Eggplants1 kg
- Onions, Very Finely Chopped2
- Garlic Cloves, Halved Diagonally5
- Tomato paste2 tablespoons
- Harissa1/2 teaspoon
- Tabil (Tunisian Spice Mix)1/2 teaspoon
- Cider Vinegar2 tablespoons
- Olive Oilfor frying
- Saltto taste
Allergens (inferred from ingredient names): eggs, fish
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 28, fat 12, carbs 16, fiber 3, sugar 2
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared