Rainbow Trout With Basil-Cilantro Eggplant Salsa

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Washington Post

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Ingredients

2 medium (1 pound) eggplants, halved lengthwise

4 tablespoons chopped cilantro

4 tablespoons chopped basil

4 cloves garlic, chopped

2 medium shallots, chopped

2 Gala apples, cored

2 stalks bok choy, cut diagonally into 1-inch pieces

4 (1 1/4 to 1 1/2 pounds) rainbow trout fillets

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