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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a colander set in the sink, sprinkle 2 teaspoons salt on the eggplant and let drain for 15 minutes. Rinse the eggplant and squeeze dry with your hands.

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  • In a large skillet, heat the oil over medium-high heat until rippling. Add the eggplant and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.

  • Meanwhile, pat dry the flounder fillets and season both sides with the paprika and 1/2 teaspoon each salt and pepper.

  • In a large nonstick skillet, melt the butter over medium-high heat. Add the flounder in a single layer, cook for 4 minutes, then flip carefully and continue cooking until lightly golden, about 4 minutes more. Divide among 4 dinner plates.

  • Stir the tomatoes into the eggplant and cook until just heated through. Season with the thyme and 1/2 teaspoon pepper. Spoon over the flounder.

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