Served with eggplant puree and tomato salsa, this fresh take on fish speaks of sunny summer weekends. Use your favorite white fish like grouper or sea bass. Get the Fish Skewers with Eggplant Puree and Tomato Salsa Recipe here at socypath.

The Fish Skewers with Eggplant Puree and Tomato Salsa Recipe serves 4. Preparation and cooking time is 35 minutes. Nutritional info per serving is 10.5g total fat, 1.5g saturated fat, 740cal, 100g carbohydrates, 53g protein and 8.5g fiber.

The Fish Skewers with Eggplant Puree and Tomato Salsa Recipe needs the following ingredients:
1 large (500 grams) eggplant
2 medium (150 grams) tomatoes, cut into 1/2-inch pieces
1 cup pitted black olives, seeded, chopped coarsely
1/3 cup coarsely chopped fresh basil
1 tablespoon olive oil
1 tablespoon drained baby capers, rinsed
800 grams firm white fish fillets, cut into 3/4-inch pieces
1/2 clove garlic, crushed
2 tablespoons lemon juice
8 pita pockets

Fish Skewers with Eggplant Puree and Tomato Salsa cooking procedures:
1. Preheat oven to 400F. Trim stem end from eggplant; pierce all over with a fork. Place eggplant on a rack on an oven tray. Roast eggplant, uncovered, for about 20 minutes or until tender. Cut in half and drain upside down on a rack to remove the bitter juices.
2. Meanwhile, combine tomato, olives, basil, capers, and oil in a small bowl.
3. Thread the fish onto skewers. Cook the skewers on a heated oiled grill plate until browned all over and cooked as desired.
4. Peel eggplant, chop coarsely; blend or process eggplant until smooth with garlic, lemon juice, and salt and pepper to taste.
5. Serve fish skewers with eggplant puree, tomato salsa, pita and lemon, if desired.