Grilled eggplant with cod, roasted bell pepper juice and honey


  • 200gr wheat flour
  • 40gr of olive oil or lard
  • 30gr sugar
  • 70 gr mistela or Marsala wine


Prepared by
First step
Boil the potatoes until they are soft inside and peel.

Now, in a saucepan, add the butter, the garlic, the cod and the olive oil, together with the boiled and peeled potatoes.
Let’s sauté! Then we work the dough with a fork until we get a puree that we use for the garnish of our eggplant.
Reserve until plating.

Second step

We braise an eggplant the day before preparing the dish. Then we peel it and add honey and keep it until serving.

Third step

We roast some red peppers, of which we will only use the water they release after roasting.
Reserve the bell pepper water

Fourth step

Once we have the water from the roasted bell pepper, we put it in a saucepan, add honey, eggplant according to the amount you want and put it on fire ? until the liquid is reduced twice in size.
Reserve until plating

Fifth step

Prepare spring onion rings and reserve.
First place the cod puree on the plate, then the eggplant, which has already absorbed the flavor of the honey, and then decorate with coriander sprouts and spring onion rings.
We use the water from the bell pepper where we have cooked the eggplant together with the honey to coat our dish.