- 1 eggplant (aubergine)
- 2 mackerel fillets
- 250g / 8 ¾ oz raspberry butter
- 1 bunch basil
- 4 green onions
- 12 raspberries
- 3 tomatoes
- Raspberry vinegar
Slice the eggplant lengthwise and score.
Peel, seed and quarter the tomatoes, drying them with the raspberry butter in an 80°C / 176°F oven for 2 hours.
Sear the eggplant and green onions on a griddle pan in some raspberry butter.
Sear the mackerel fillets on the griddle pan until the criss-cross griddle pattern appears.
Sauce: sauté the raspberries in the raspberry butter. Deglaze with raspberry vinegar, and add basil leaves.
Like a bruschetta