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Red mullet with sliced ​​tomato and eggplant


Rate this recipe 4.4/5 (12 Votes)
Red mullet with sliced ​​tomato and eggplant 0 Picture


  • 4 tomatoes
  • 1 eggplant
  • 4 tbsp mascarpone cheese
  • 1 lemon
  • 1 tbsp cumin seeds
  • 1 tbsp olive oil
  • 2 sprigs fresh thyme
  • 4 red mullet fillet
  • salt Pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Cut the tomatoes and eggplant into thin slices. In ramekins, layer slices of vegetables, spoonfuls of mascarpone and cumin seeds. Add salt and pepper, sprinkle drops of olive oil between the layers. Cut the mullet fillets into strips. Place on top of the ramekin. Add a little oil, lemon juice and fresh thyme. Bake 15 minutes at 350 ° F

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