Mackerel sandwich with bacon and creamed aubergines

800 g whole mackerel fillets
4 slices of bacon
2 medium dark purple aubergines (eggplants)
1 teaspoon of turmeric
1 shallot
1 ‘Tropea’ red onion
Salt, pepper, extra virgin olive oil
16 thin slices of wholemeal bread

Wash the aubergines well, prick the skin several times with a toothpick. Put them in the oven at 210°C (410°F) for about 30 minutes, placing a tin underneath to collect the liquid. Once cooked, remove the skin and blend the pulp with the turmeric, dill, salt, pepper and oil. Put the mixture aside.
Place half of the slices of bread on a baking sheet, place some bacon and mackerel fillet on each slice and cover with the remaining slices of bread. Cook the sandwiches at 185°C (365°F) for about 10 minutes.
Place the creamed aubergine on a plate, arrange the sandwich on the cream and decorate with the raw onion cut into thin slices, the dill and the kumquats.


Chef : Giuseppe Falanga
Credits Italian Chef Cooking School. Ph. Adriano Mauri

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