Peggy’s Eggplant Choka with Golden Corvina

Servings: 1

Prep Time: 4 minutes

Cook Time: 7 minutes

Price: $5 per serving

Difficulty: Multi-Task

Ingredients, all organic:
● 1 Golden Corvina Fillet
First step:
● 1 Cup of Veggie Broth
● 1 Tablespoon of Garlic
● 2 Teaspoons of Cumin
● 2 Teaspoons of Madame Jeanette
● 1 Teaspoon of Cilantro
Second step, after eggplant is cooked:
● 1 Large Eggplant
● ½ Teaspoon of Cumin
● 1 Teaspoon of Peggy’s Signature Masala
● 1 Tablespoon of Olive Oil
● 1 Tablespoon of Balsamic Vinegar
● 2 Teaspoons of Himalayan Rock Salt
● ½ Tablespoon of Ginger
● 1 Teaspoon of Madame Jeanette
● 1 Teaspoon of Cilantro
● 1 Tablespoon of Galangal

Nutritional Fact: Did you know that eggplant could help improve brain function?

Tools:
● 2 Pans, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
Place the eggplant against the burner over a medium flame and place the fish in a separate pan.
In the pan with fish, add 1 cup of veggie broth, 1 tablespoon of garlic, 2 teaspoons of cumin, 2 teaspoons of Madame Jeanette and 1 teaspoon of cilantro, and cook this for 3-6 min until the fish is cooked

Once the eggplant is equally cooked on all sides, peel off the skin.

Mash the eggplant in the pan of the fish, once you have cooked it removed it to soak up the left over flavors. Add ½ teaspoon of cumin, 1 teaspoon of Peggy’s Signature Masala, 1 tablespoon of olive oil, 1 tablespoon of Balsamic vinegar, 2 teaspoons of salt, ½ tablespoon of ginger, 1 teaspoon of Madame Jeanette, 1 teaspoon of cilantro and 1 tablespoon of galangal.

Bon Apetito, From Peggy with LOVE!