Whole Trout Stuffed with a Bacon and Eggplant Dressing


  • 1 medium eggplant, medium diced
  • 2 teaspoons chopped garlic
  • ¼ cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil
  • 2 ounces Parmigiano-Reggiano cheese, grated
  • Salt
  • 6 slices white bread
  • 1 cup water
  • + 8 more ingredients
    • 6 ounces bacon, chopped
    • 1 tablespoon finely chopped fresh parsley leaves
    • 1 cup chopped onions
    • 1 whole trout, about 2 to 3 pounds, cleaned
    • 1 cup dry white wine
    • 1 lemon, orange or lime juice
    • Extra-virgin olive oil
    • Cayenne

1. Place the bread in large glass rectangle dish. Pour the water over the bread and allow to sit for 10 minutes. In a large skillet, over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside. Add the onions to the skillet. Season with salt and...

View full recipe at SpringPad


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