Sole Meunière with Eggplant
- 3 sole
- 2 eggplants
- 2 tbsp extra virgin olive oil
- 5 oz butter
- 1 handful parsley
- all-purpose flour
- white pepper
- 1 lemon
Wash and trim the eggplants, then slice into rounds, a little less than ½ an inch. Season with salt and pepper, then flour lightly on both sides.
Place a pan with a little olive oil over medium heat. As soon as the oil is hot, cook the eggplant for a couple of minutes on each side, until crispy and golden. Remove the eggplant from the pan, using fork. Let the excess oil drip back into the pan, then place eggplant on a plate lined with paper towels.
In the meantime, rinse the sole. Dry well and dust with flour. Place a large pan on the heat. Add 1/3 of the butter. As soon as the butter begins to foam, place the sole in the pan.
Season with salt and pepper and cook for about 6 minutes per side or until completely cooked. Transfer the fish to a serving plate.
Cover with chopped parsley.
Make a sauce using the pan juices from the sole, the remaining butter and lemon juice. Stir and cook over low heat for 1 to 2 minutes. Drizzle the sauce on the fish.
Garnish the plate with the eggplant slices and serve immediately.
Did you known that…
During World War II, Italians used to make cigars and cigarettes out of the leaves of the eggplant plant when tobacco was not available?