Recipe makes 2 servings
Ingredients:
2 trout fillets (each about 6 oz / 170 g)
5 oz (140 g) eggplant, sliced into rounds
1 Tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp dried herbs (such as thyme or oregano)
2 Tbsp herb-infused olive oil or dressing (for serving)
1 Tbsp spicy or sweet chili sauce, optional for garnish
Fresh oregano or parsley leaves, for garnish
Instructions:
Slice the eggplant into ½ inch (1 cm) rounds. Lightly salt and let sit for 10 minutes. Pat dry with a paper towel.
Brush both sides with olive oil. Grill on a hot grill or grill pan for 3-4 minutes per side, until golden and tender. Set aside.
Season trout fillets with salt, pepper, and dried herbs. Place skin-side down on the grill or in a hot skillet. Grill for 4-5 minutes on the skin side, then carefully flip and cook 2-3 minutes more, or until the fish is opaque and flakes easily.
Arrange trout fillets on a serving plate, top with grilled eggplant rounds. Drizzle with herb-infused olive oil and spoon over a few lines of chili sauce as shown in the image. Garnish with fresh herbs and serve warm.
Nutritional breakdown per serving (recipe makes 2 servings)
450 Calories
35g Protein
3g Fat
2g Fiber
6g Total Carbs
3g NET Carbs
