Roasted Haddock with Anchovy Vinaigrette and Broiled, Marinated Eggplant

Slice eggplant into rounds, and marinate 20 minutes in a combination of soy, lime, garlic, ginger, and sriraccha (or some sort of hot chili paste). A touch of honey can balance out the heat/salt thing, if you'd like.


Place on broiler and char until browned and fragrant.


Meanwhile, combine shallot, a touch of dijon mustard, thyme, red wine vinegar, some minced anchovy fillets, and olive oil.


Place haddock on parchment, season with salt and pepper, and roast at 450 for about 10 minutes, or until just cooked through.


Top with vinaigrette, and serve with eggplant.