Mackerel baked with eggplants (aubergines) from Pontus from Vefa's Kitchen by Vefa Alexiadou

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Notes about this recipe

  • Three_Quarters on July 20, 2013

    I used fresh eggplant, parsley and basil from the garden, plus canned tomatoes. I also substituted tuna for the mackerel, because it's what I had — I would reduce the baking time by about 10-15 minutes if using tuna steaks. It was so simple and delicious, like most of the recipes from this book.

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