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Garlic oil - Put 3 peeled and crushed whole 3 garlic cloves in a ½ cup (125 mL) olive oil. Cover and let stand for a few hours.
Marinade - In a large bowl, mix marinade ingredients together. Add fillets and marinate for four (4) hours in the refrigerator. Rinse in cold water and pat dry with paper towels. Set aside.
Eggplants - Lay eggplant slices on a large baking sheet, and brush with garlic oil. Sprinkle with pepper and reserve.
Cooking - Preheat barbecue to medium high. Grill fillets 3 – 4 minutes per side. At the same time, grill eggplants 2 – 3 minutes per side. Remove from the heat and season with fleur de sel
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.