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Gopa with aubergine dip

Preheat the oven to 200°C and pierce the aubergines with a fork or skewer in several places. Cook in the oven till they soften, for around 20 minutes, and then remove. Once they are cool enough to handle, peel and chop into small pieces. Then mix with the remaining ingredients.
Prepare the rocket salad by mixing the ingredients together.
Season the gopa and fry in a non-stick frying pan coated with a little oil. At the same time, sprinkle the pitta breads with a little oil and oregano, and warm them in another large frying pan.
Serve the fish on a layer of pitta and aubergine dip, covered with rocket salad.

Ingredients:

8 ‘gopa’ (bogue fish), cleaned and cut into fillets
4 Greek pitta breads
1 ½ tbsps olive oil +
2 tsps for the pitta
Oregano

Aubergine Dip:

2 aubergines
1 tbsp mayonnaise
2 tbsps strained yoghurt
1 tbsp olive oil
½ tbsp vinegar
½ clove garlic, crushed
1 ½ tbsps finely chopped parsley
Salt, pepper

Rocket Salad:

4 small handfuls tender rocket leaves
4 cherry tomatoes, quartered
½ tbsp drained capers
1 tbsp olive oil
1 tsp vinegar
Salt, pepper

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