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Print Recipe
 Spicy Mackerel with Eggplant Recipe
We don't really like mackerel for its specific taste. Love smoked. But accompanied by eggplants and vegetables in sweet and sour sauce, this dish went with a Bang.)) Especially liked it cold - as an appetizer. In warm - the main dish.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Polish
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Polish
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel carrots, wash and cut into strips. Cut the eggplant into a small cube. Peel and dice the onion. Fillet mackerel cut into small pieces.
    Peel carrots, wash and cut into strips. Cut the eggplant into a small cube. Peel and dice the onion. Fillet mackerel cut into small pieces.
  2. Fry onions and carrots in oil, simmer under a lid on low heat for 20 minutes. Add the eggplant. Dilute in 150 ml of water tomato paste and pour into the vegetables. Simmer under a lid on low heat for 20 minutes. If the liquid has evaporated - add a little water.
    Fry onions and carrots in oil, simmer under a lid on low heat for 20 minutes. Add the eggplant. Dilute in 150 ml of water tomato paste and pour into the vegetables. Simmer under a lid on low heat for 20 minutes. If the liquid has evaporated - add a little water.
  3. Add fish, sprinkle with sugar,salt, vinegar and balsamic. Cover and simmer over low heat for 20 minutes.
    Add fish, sprinkle with sugar,salt, vinegar and balsamic. Cover and simmer over low heat for 20 minutes.
  4. Turn off the heat. Let it brew.
    Turn off the heat. Let it brew.
  5. Tastes better cold.
    Tastes better cold.

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