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Greek style fish and chips...with eggplant and zucchini.
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5 from 3 votes

Cod with eggplants, zucchini and potatoes

Greek style fish and chips, with eggplants and zucchini!
Prep Time1 hour
Cook Time20 minutes
Soaking time12 hours
Course: Main Course
Cuisine: Greek
Servings: 6 people
Author: Mia Kouppa

Ingredients

  • 5 medium-sized eggplants, sliced into lengthwise pieces, each about 1 inch thick
  • 2 large sized zucchini, or 4-5 small/medium size see notes
  • 5 medium yellow potatoes
  • 4-5 prepared pieces of dried salted cod
  • Vegetable oil for frying
  • 1/4 cup flour
  • 1/2 teaspoon salt plus additional for sprinkling
  • 2 cups chunky tomato sauce, or passata
  • 5 garlic cloves sliced
  • 3 bay leaves
  • 1 tbsp dried rosemary leaves, or 4 dried rosemary branches
  • 1/3 cup olive oil

Instructions

  • Soak your dried salt cod, for a minimum of 12 hours.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Soak your eggplant pieces in a bowl of cold water for about 30 minutes, and then drain. Toss them with 1/2 tablespoon salt.  Allow to sit for approximately 15 minutes.
  • Meanwhile, while your eggplant is soaking, peel your potatoes and sliced them into thick wedges (about 6 wedges per medium size potato).
  • Prepare your zucchini by cutting each one in half widthwise, and then cutting each half into spears.  Set aside.
  • Heat 1 inch of vegetable oil in medium size frying pan and fry your potatoes until golden brown; this should take about 10 to 15 minutes, and you may need to cook your potatoes in batches depending upon how big your pan is.
  • Toss your cooked potatoes with 1/4 teaspoon salt and place them at one end of a 9 x 11 inch baking pan.
  • Toss the zucchini with 1/2 teaspoon salt and add them to the frying pan.  Cook until they are golden brown, about 5 – 7 minutes.  Remove from oil and allow to drain on a paper towel lined dish. Place them in the baking pan.
  • Next, fry your drained eggplant, turning them over as they brown. This should take 10 – 15 minutes.  Toss your cooked eggplant with 1/4 teaspoon salt and place them at the other end of your baking pan (so you will have potatoes at one end and zucchini and eggplant at the other).
  • At this point it's a good time to change your frying oil. The oil will be dark, and you don't want the cod as it's frying to become dark
  • Drain your cod and rinse well.  Lightly coat with flour and fry your cod, 5 – 10 minutes per side until golden brown. After the cod is fried, place it in the middle of your baking pan, on top of the veggies.
  • Mix the tomato sauce and olive oil, and pour the mixture over cod, eggplant, zucchini and potatoes.  On top of this sprinkle the garlic, rosemary and bay leaves. 
  • Place in the middle rack of a preheated oven and bake, uncovered, for 20 minutes.
  • Enjoy!

Notes

Since we originally posted this recipe, our parents have actually improved upon it, by adding fried zucchini.  We think it's a wonderful addition.