- 4-6 filleted mullet
- 1 eggplant
- 16-20 cherry tomatoes
- 150 ml. soy sauce
- 1 tablespoon balsamic reduction
- Olive oil
- Dice the eggplant into small cubes and saute along with the cherry tomatoes in a little olive oil until golden brown. Add the soy sauce and balsamic reduction, allow it to evaporate for a few seconds and remove from heat. Be careful not to burn the soy sauce.
- Cover the mullet fillets with hot oil (about 60ºC) for about 3 minutes.
- Serve with a garnish of lemon thyme leaves.