Stuffed Melanzane with Turbot Fillet

Cut the melanzane in half lengthwise, sprinkle the cut surfaces with salt, rest for about 10 min and rub dry with kitchen roll. Fry in hot oil until golden brown.

Remove the peel from the onions and garlic, halve them and cut them into thin strips. Sauté in a frying pan with 4 tbsp oil. Add paradeis pulp, parsley, 1 tbsp sugar, dill, cinnamon and salt and sauté for another two minutes until soft. Extinguish with water, season with pepper and bring to a boil for two min.

Add the melanzane to the onion mixture, fill with it and cover with a lid and simmer gently for 5 minutes. Remove the pan from the stove and let the melanzane rest in it.

Rinse the fish fillets, rub dry and season with salt. In a coated frying pan, sauté the basil, tarragon and dill with 3 tablespoons of oil and add the fish.

Serve: In the center of the plate, shape the eggplant half, place the fish fillet on top and pour the sauce on the side.

Drink: Enis Akisik recommends a Turkish white wine from the

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