Peggy’s Roti with Butterfish and Eggplant
Peggy Tjin's 10-10 Classic shows
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4m 23s
Peggy’s Roti with Butterfish and Eggplant
Servings: 1
Prep Time: 3 minutes
Cook Time: 4 minutes
Price: $5 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Eggplant
● 2 Butterfish Fillets
● 1 Fernandes Roti
● 2 Teaspoons of Peggy’s Signature Massale (Fish)
● 2 Teaspoons of Cumin
● 1 Tablespoon of Garlic
● 1 Teaspoon of Madame Jeanette
● 2 Teaspoons of Scallions
Nutritional Fact: Did you know that eggplants are a great source of fiber and antioxidants? They can also help improve brain function.
Tools:
● 2 Pans
● Spoon
● Kitchen Scissors
Directions:
1. Place the butterfish in a pan over a medium flame.Add the eggplant slices inside, 2 teaspoons of Peggy’s signature mssala, 1 tablespoon of garlic, 2 teaspoons of cumin and 1 teaspoon of Madame Jeanette.
2. Cook the fish for 3-4 minutes on each side. Be sure not to overcook the eggplant.
3. Meanwhile, heat up the roti in a pan for 30 seconds on each side.
4. Serve on a plate. Top it all off with 2 teaspoons of chopped scallions and you’re good to go!
Bon Apetito, From Peggy with LOVE!
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