Fish Roulades with Curry and Vegetables

Ingredients

• 8 sole fillets
• 500 g tomatoes
• 1 eggplant
• 2 shallots
• 1 Garlic clove
• lemons
• 4 tbsp olive oil
• 2 tbsp Curry Powder
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley
• parsley for garnish

Instructions

1. 1.

   Parboil the tomatoes, cool them, peel and cut into strips.

2. 2.

   Peel the shallots, halve lengthwise and slice thinly.

3. 3.

   Wash, trim the eggplant and cut into about 1 cm thick slices.

4. 4.

   Season the fish fillets with salt and pepper, drizzle with lemon juice, roll them up and secure with toothpicks.

5. 5.

   Sauté the eggplant slices in 2 tbsp hot oil in a large pan on both sides, remove and drain on kitchen paper. Add remaining oil, sauté the shallots until translucent, press in the garlic, add half of the tomatoes, sprinkle curry powder and stir briefly. Pour in one cup of water, bring to a boil once.

6. 6.

   Add the remaining tomatoes with the eggplant and fish roulades to the sauce, season with salt and pepper, cover and simmer for about 5 minutes, then add parsley and stir.

7. 7.

   Serve garnished with parsley leaves. Rice pairs well with this dish.