Name: Ocean trout with eggplant and cucumber
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 small (230g) eggplant, peeled and cut into 1/2cm cubes; 1/4 cup (60ml) extra-virgin olive oil; 1 telegraph cucumber, unpeeled; 350 gram ocean trout or salmon, skin removed, pin-boned; 1 small avocado; 1 tablespoon finely chopped/grated fresh ginger; 1/4 cup (60ml) light soy or mushroom sauce; 1/3 cup finely sliced shallots

Ocean trout with eggplant and cucumber

Skip to Recipe

Makes 24 Item

Prep

25M

Cook

15M

Total

40M

Ingredients

1 small (230g) eggplant, peeled and cut into 1/2cm cubes

1/4 cup (60ml) extra-virgin olive oil

1 telegraph cucumber, unpeeled

350 gram ocean trout or salmon, skin removed, pin-boned

1 small avocado

1 tablespoon finely chopped/grated fresh ginger

1/4 cup (60ml) light soy or mushroom sauce

1/3 cup finely sliced shallots

Method

1.Steam eggplant until cooked, about 15 mins. Place in a medium bowl; add oil, stir to coat and set aside to cool.

2.Slice cucumber into 24x 1/2cm-thick slices. Chop trout and avocado into 1/2 cm cubes and add to bowl with eggplant. Add ginger and soy sauce and gently mix to combine. Check seasoning and spoon onto cucumber slices. Garnish with shallots before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

About your privacy