Fish & Caper Kebabs with Burnt Eggplant & Corn on the Cob
It (except corn) was our latest cooking experience with our favorite cook book, Jerusalem! J liked the fish and caper kebabs very much! For me, they were pretty salty even though I added salt less than the recipe called for. I assume the generous amount of capers brought saltiness. Burnt eggplant was a kinda plain, so it nicely matched with the salty fish kebabs after all. In fact, burnt eggplant could have also been salty because I skipped adding pickled lemon in because I didn't have it. Overall, the meal was delightful. Another Jerusalem success!
