I made this for dinner tonight...so YUMMY! I served it with baby red potatoes.
1 medium egglant
8 cherry tomatoes, halved
curry powder, to taste
freshly ground black pepper, to taste
4 (5 ounce) tilapia fillets or other white fish
Preheat broiler to 450 degrees F.
To prepare eggplant, cut it into 1/4 inch slices. Lightly spray a sheet of aluminum foil with cooking spray. Lay eggplant pieces and halved cherry tomatoes on foil in preheated broiler. Sprinkle veggies with curry powder and pepper, to taste. Broil for 2-3 minutes, turn eggplant slices with tongs, spray with cooking spray, and continue to broil another 2-3 minutes. They should turn slightly brown and curl up a bit on the edges; the tomatoes will brown and be quiet soft. The eggplant becomes soft and very creamy when done, in approximately 3-4 more minutes.
To prepare fish, coat a skillet with cooking spray; heat over medium-high heat until hot. Add fish and saute 4 minutes per side. Place skillet in oven and bake for 4 minutes while the veggies are cooking. Serve fish on top of the eggplant and tomatoes.
Makes 4 servings
Nutrition per serving
Fat 5 g
Protein 23 g
Sodium 128 mg
Fiber 3.8 g
Carbohydrate 9 g