Chipotle and Eggplant are not necessarily two flavors that would come to mind as being a great match. However, the milder flavor of the Chinese Eggplant, as opposed to the stronger flavor of your run-of-the-mill large purple eggplant, really brings a sweetness to the dish that is only further accentuated by the tomato and sweet onion. The combination of this sweetness with the smoky Chipotle spice is even more delicious than expected. This is a great Paleo meal for 2 when you are short on time.
2 Mahi-Mahi filets (approx 4 oz. each)
1 tsp Chipotle powder
1 tsp salt
1 tbsp coconut oil
5 Chinese eggplants
1 large vine ripe tomato, chopped
2 tbsp coconut oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly julienned
1/4 cup chicken stock
1/2 tsp fish sauce
This dish is great, because once all the prep work is complete, it can be thrown together in very little time.
Sprinkle salt and Chipotle powder on top of fish, set aside. Cut of ends of eggplants and half lengthwise. Heat 2 tbsp coconut oil in pan over med-high heat until very HOT. Add onion and garlic. Stir continuously for 30 seconds to prevent burning. Add tomato and eggplant. Cook, stirring, for 1 minute. Add stock and fish sauce, cover, and continue to cook until eggplant is tender, about 5-7 minutes. Salt and pepper to taste.
After covering eggplant pan to finish cooking, heat additional 1 tbsp coconut oil in a separate pan over medium-high heat. Place fish, spice side down, in oil. Cook until filet is about 60% cooked through from the bottom and flip. Reduce heat to low and cook until fish is cooked through but not dry. Serve fish over eggplant mixture.