Coated mackerel loins with eggplant marinade

Difficulty: ★★☆


  • 4 Big mackerels.
  • 1 Big onion.
  • 2 Medium carrots.
  • 1 Eggplant.
  • 150 ml. Mild olive oil, 0,4º.
  • 50 ml. Sherry vinegar.
  • 10 Black pepper grains.
  • 10 Pink pepper grains.
  • 3 Cardamom pods.
  • 2 Cloves.
  • Salt.
  • Sesame seeds.
  • Flour.

Category: Main course


Clean the fish and remove the central bone, season and powder toasted sesame seeds. Set apart.  Peel and chop the onion and carrot into fine brunoise. Chop the eggplant the same size as the previous ingredients, without peeling.  Heat some oil over medium heat in a Magefesa Dutch Oven. Incorporate the onion and carrot, spice with pepper grains, cardamom pods and clove. Let it cook until the onion is transparent. Add the eggplant and keep it for about 3 minutes more.
Once time has elapsed, remove the Dutch oven from the heating source, add the cherry vinegar and return it to the heating source. Let it cook for 5 minutes over low heat.
Set apart and let it cool. Coat the loins with flour and fry them in plenty of olive oil. Once fried, let them drain on kitchen absorbent paper to remove the oil excess. Serve the mackerel on some salad leaves and season with the eggplant marinade.