2 tbsp olive oil
2 large garlic cloves, chopped
1 aubergine, cut into small dice
2 tbsp fresh basil, chopped
4 largish red mullet, gutted and boned
Salt and pepper
1 tbsp olive oil
Cook the garlic in the olive oil for 1 minute, add the aubergine and continue to cook for 10 minutes. Remove from the flame, stir in the basil and allow to cool.
Stuff the mullet with the cooled aubergine mixture, tie with kitchen string, season with salt and pepper, then brown in the hot olive oil for about 4 minutes per side.