Ingredients for Whole Trout Or Fillets Stuffed W Bacon Eggplant Dressing
- 4 cups cubed stale White Bread
- 2 cups warm water
- 4 slices bacon
- 1/2 medium onion, chopped
- 1/2 teaspoon salt, plus more to taste
- a pinch of cayenne pepper, plus more to taste
- 1 medium eggplant, diced
- 2 cloves minced garlic
- 1/4 cup chopped fresh herbs (such as parsley, thyme, oregano)
- 1/4 cup grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 2 whole trout (or 4 trout fillets)
- 1/2 cup dry white wine (1/4 cup per trout)
- fresh lemon or lime juice, to taste
- extra-virgin olive oil, for drizzling
- fresh parsley, for garnish
- 1/4 cup mayonnaise
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How to Make Whole Trout Or Fillets Stuffed W Bacon Eggplant Dressing
- Preheat grill to medium-low heat or oven broiler.
- Place 4 cups cubed stale bread in a large glass bowl. Pour 2 cups warm water over the bread and let it sit for 10 minutes.
- While the bread soaks, cook 4 slices bacon in a large skillet over medium heat until crisp. Remove with a slotted spoon, drain on paper towels, and set aside. Crumble bacon.
- Add 1/2 medium onion, chopped, to the skillet and cook for 2 minutes.
- Add 1 medium eggplant, diced, to the skillet. Season with 1/2 teaspoon salt and a pinch of cayenne pepper. Cook until wilted, about 5-7 minutes.
- Remove the skillet from the heat. Transfer the eggplant mixture to a large mixing bowl and let it cool completely.
- Squeeze excess water from the bread. Add the bread, crumbled bacon, 2 cloves minced garlic to the eggplant mixture. Mix well.
- Stir in 1/4 cup chopped fresh herbs (parsley, thyme, oregano), 1/4 cup grated Parmesan cheese, and 1/4 cup mayonnaise.
- Season 2 whole trout (or 4 trout fillets) with salt and cayenne pepper.
- If using whole trout: Place each trout in the center of a large piece of foil. Spoon the dressing into the cavity of each trout. Pour 1/4 cup dry white wine into each foil packet. Wrap the trout tightly in foil, forming a pouch.
- If using fillets: Place the trout fillets on a baking sheet. Top each fillet with a generous portion of the dressing.
- **Grill (Whole Trout):** Place the foil packets on the grill over medium-low heat and cook for 25-30 minutes, or until the trout is flaky. **Broil (Fillets):** Broil fillets for 8-10 minutes, or until the fish is cooked through and the dressing is heated.
- Remove from the grill or broiler. Squeeze fresh lemon or lime juice over the trout.
- Serve on a large platter. Drizzle with extra-virgin olive oil and garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
29g
Fat
58g
Carbs
11g
