Filet of Soul
The Trick is using Eggplant as a stand-in for fish. This recipe involves marinating eggplant in a sauce that gives it something of fish-like taste, thus the name Filet of Soul.
½ cup Olive Oil
¼ cup Tamari (as desired)
1 cup Dried Wakame Seaweed
2 tablespoon Seafood Seasoning
1 teaspoon Rosemary
2 cup Tomatoes, Chopped into med.-sized chunks
1 Onion, Chopped
2 teaspoon Kelp
Soak the dried seaweed in a bowl in just enough hot water to wet it thoroughly. Compact the seaweed into the water so that you use as little water as possible. Put aside and let sit for at least 10min.s. While the seaweed is soaking, chop the
tomatoes and onions and place them in a medium-sized bowl. Add the olive oil, tamari, seafood seasoning, rosemary and kelp and stir well.
Next, pour off any water remaining in the bowl where the seaweed is soaking. If seaweed is long and stringy, chop it up into small pieces. add the seaweed to the mixing bowl and stir. Peel the eggplant and cut it in half. Now cut it into strips about 1/4” thick and lay the strips out evernly in a flat tray at least 1/2” deep. Pour the contents of the mixing bowl over the eggplant. Allow the eggplant to marinade for as long as possible (at least 1hr and not more than 24hrs) To serve, jplace the Filte of Soul on a plate and brush a little of the marinade over the top of it.
Chef Imar Hutchins