Ocean trout with eggplant and cucumber

Ocean trout with eggplant and cucumberAustralian Women's Weekly
24 Item
25M
15M
40M

Ingredients

Method

1.Steam eggplant until cooked, about 15 mins. Place in a medium bowl; add oil, stir to coat and set aside to cool.
2.Slice cucumber into 24x 1/2cm-thick slices. Chop trout and avocado into 1/2 cm cubes and add to bowl with eggplant. Add ginger and soy sauce and gently mix to combine. Check seasoning and spoon onto cucumber slices. Garnish with shallots before serving.