Mango Salsa evening

Isn't it good to know that my fiance and I still eat?

Tonight's dinner is inspired by Ate Bheng. I saw this idea in her Facebook and found it highly appetizing. It's fun how much stuff you can match with Mango Salsa. I did a Mango Salsa menu a while back, with chicken breast and baby potatoes. But this one is healthier and more budget friendly.

Ingredients:
- 3 pcs. eggplant, cut in half and then length-wise. You may cut it in 3 parts if it egg plant is longer.
- 2 pcs. tilapia fillet.
- dried rosemary.
- salt and pepper.
- olive oil.

Salsa
- 1 ripe mango, diced.
- 1 medium sized red bell pepper.
- 1 tbsp. coriander, finely chopped.
- 1 tsp. calamansi/lime/lemon juice.
- 1 tsp. sambal oelek (optional)
- salt and pepper to taste.

Prepare the salsa:
1. Grill red bell pepper until the skin blisters.
2. Peel off the skin and chop it finely.
3. Combine mango, coriander, calamansi/lime/lemon juice, bell pepper in a bowl and mix well. You can add sambal oelek if you wish to have a slight spicy flavor in it, but it's totally optional.
4. Add salt and pepper to taste. If mango is not sweet enough, you can sprinkle a little bit of white sugar to compensate with the sourness of the lime juice.
5. Cover and chill in the fridge for a few minutes.

Fish and Eggplant
1. Apply a little bit of olive oil on the fish fillet. Sprinkle salt and pepper and rub dried rosemary herb.
2. Grill the tilapia fillet. If you have no griller like me, I used my oven to grill it, in 250 C. Turn the fish on the other side when its cooked.
3. Grill the egg plants as well, until it's brown and a bit withered.

Serve this with the chilled mango salsa. How do you eat it? I personally like to top the eggplant with the salsa. Mmmm lekker!